Crunchy, nutty, and kissed with honey — this Sesame Brittle Recipe is pure nostalgia in golden, crackly form. Sweet, simple, and addictive.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time: this Sesame Brittle Recipe wasn’t supposed to happen. I was actually trying to make honey-glazed nuts one lazy Sunday afternoon, you know, the kind you snack on while pretending to watch Netflix but really just scrolling TikTok? Yeah, that kind.
Somewhere between a phone notification and stirring the sugar, I accidentally let it cook too long. It smelled amazing — caramelized, nutty, almost like toasted marshmallows — so instead of tossing it, I poured it out. And that’s when it hit me. I’d just made something that looked like sunshine on a pan.
I broke off a corner once it cooled and… wow. It was crunchy, a little toasty, and sweet in that “I can’t stop eating this” kind of way. My husband walked in and asked, “Wait, did you mean to make this?” And I laughed because, well, of course not. But now? I can’t not make it.
Every time I make this sesame brittle now, it brings me back to my grandma’s kitchen — that warm smell of sugar and butter, her humming old Elvis tunes, and me trying to sneak candy before it hardened. It’s funny how food does that, right? Pulls you right back into a memory you didn’t even know you missed.
Why You’ll Love This Sesame Brittle Recipe?
Let’s be honest — brittle sounds fancy, like something your grandma bought from that tiny candy shop downtown during the holidays. But this Sesame Brittle Recipe? It’s ridiculously easy. And kind of therapeutic, actually. Watching the sugar bubble and turn golden is weirdly calming — until it’s not, because, trust me, you blink and suddenly you’re in caramel crisis mode.
But when you get it right? Oh, it’s pure satisfaction. It’s got that perfect mix of crunch, nuttiness, and that little kiss of honey that makes it feel homemade but elevated — like the candy version of wearing cozy socks with red lipstick. Fancy but comforting.
And the nutmeg — I swear, it’s the unsung hero here. Just a touch of warmth that makes the whole thing taste like a December afternoon, even if it’s 90 degrees outside.
Ingredient Notes:
You don’t need much for this Sesame Brittle Recipe, which is why I love it. It’s the kind of recipe that surprises you with how simple it is — and how good.
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Sugar: The heart and soul of any brittle. Melts into golden caramel magic.
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Honey: Adds a deep, mellow sweetness. Not too strong, not too shy. Just right.
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Salt: Because without salt, sweet is just… flat.
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Nutmeg: Optional, but honestly, it shouldn’t be. It adds that cozy “something” that people can’t quite place.
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Water: Keeps things smooth while the sugar melts.
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Sesame Seeds: The star of the show. Use raw ones — they’ll toast perfectly in the syrup.
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Vanilla Extract: Brings warmth and ties everything together.
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Butter: Gives it that silky texture and a rich finish.
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Baking Soda: The magic ingredient that keeps the brittle from being tooth-breaking hard.
If you want to go next-level, lightly toast your sesame seeds before adding them in. It gives them this roasty, nutty depth that just hits differently.
How To Make Sesame Brittle?
Alright, here’s where things get fun (and a little chaotic). You’re about to feel like a candy wizard.
Step 1: Start the syrup.
In a small saucepan, mix sugar, honey, water, salt, and nutmeg. Medium heat, gentle stirring. You’ll see it go from grainy to glossy, and if you’re like me, you’ll start hovering over the pot, mesmerized by the bubbles.
Step 2: Add the sesame seeds.
Once everything’s melted, toss in your sesame seeds. The mixture will thicken and start smelling incredible. Keep stirring so nothing burns — this is your “do not walk away” moment. When it turns deep amber (around 300°F if you’re checking), take it off the heat.
Step 3: Stir in the magic.
Now stir in vanilla and butter. It’ll hiss and bubble like it’s talking back — that’s normal. Then sprinkle in baking soda, and boom, it’ll foam up a bit. That’s your signal it’s aerating — which basically means crunchy perfection.
Step 4: Pour, cool, and crack.
Quickly pour it onto a Silpat or a buttered baking sheet. Spread it thin while it’s still warm. Then wait. Once it hardens, break it into random pieces. There’s something deeply satisfying about that part — the sound, the feel, the “one for the jar, one for me” rhythm.
And if one of your pieces looks weirdly shaped like a heart? That’s the universe telling you you’re doing great.
Want To Save This Recipe?
Storage Options:
If you’ve got any brittle left (which, honestly, doubtful), keep it in an airtight jar or tin at room temp. It’ll stay crunchy for a couple of weeks — longer if you resist the urge to snack every time you walk by. Avoid humidity, because it’ll make the brittle sticky and sad. I sometimes toss a little packet of rice or silica gel in there — not glamorous, but hey, it works.
Variations and Substitutions:
Once you’ve mastered the base, you can totally make this Sesame Brittle Recipe your own.
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Add nuts: Almonds, peanuts, pistachios — whatever you’ve got.
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Go spicy: A pinch of chili flakes or cayenne makes it surprisingly addictive.
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Swap the honey: Maple syrup gives it a cozier, more woodsy flavor.
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Drizzle chocolate: Because honestly, chocolate makes everything better.
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Make it vegan: Just trade the butter for coconut oil — it’ll taste slightly tropical, and it’s so good.
One time I even crushed some of this over ice cream with a drizzle of tahini. It was chaos. Delicious chaos.
What to Serve with Sesame Brittle?
This Sesame Brittle Recipe plays nice with pretty much everything.
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Coffee or tea: The bitterness of coffee cuts through the sweetness perfectly.
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Ice cream: A match made in dessert heaven. Try vanilla, caramel, or pistachio.
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Yogurt: Sprinkle it on a parfait if you want to feel like you’re having a “healthy” treat (no one needs to know).
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Holiday gifts: Pack it in a jar with a bow, and suddenly you’re that thoughtful, crafty friend everyone secretly envies.
Frequently Asked Questions:
Why is my brittle chewy instead of crunchy?
It probably didn’t hit the “hard crack” stage — about 300°F. Don’t worry, it happens to the best of us. Just cook it a minute longer next time until it turns that deep amber color.
Do I really need a candy thermometer?
Nah, you can totally wing it. I usually go by color and smell — when it’s golden and smells like toasted heaven, it’s done. But if you’re a perfectionist, go ahead and use one.
How do I keep it from sticking together?
Humidity is the enemy here. Store it between layers of parchment in a sealed container. Do not refrigerate. Learned that the hard way.
I’ll be honest — this Sesame Brittle Recipe feels like a little victory every time I make it. It’s the kind of recipe that doesn’t demand perfection, just a bit of patience and curiosity. And when that first bite cracks between your teeth, it’s impossible not to smile.
So, if you’ve got 15 minutes and a sweet tooth, give it a shot. Maybe you’ll burn the first batch (I did). Maybe it’ll stick to the pan (been there). But when it works? Oh, it really works.
Now go make some — and tell me if you also end up standing in the kitchen breaking off “just one more piece.”
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sesame Brittle Recipe
Ingredients
- ¾ cup granulated sugar
- ¼ cup honey
- Pinch of salt
- ¼ tsp ground nutmeg
- 1 tbsp water
- 1 cup raw sesame seeds
- 1 tsp vanilla extract
- 2 tsp unsalted butter
- ¼ tsp baking soda
Instructions
Prepare the syrup base
- In a small, heavy-bottomed saucepan (approximately 1 ½ quarts), combine the sugar, honey, salt, nutmeg, and water. Place over medium heat and stir continuously until the sugar dissolves completely and forms a smooth mixture.
Incorporate the sesame seeds
- Add the raw sesame seeds to the syrup. Stir frequently to ensure even cooking. Continue heating until the mixture turns a rich amber color, about 5–10 minutes. If using a candy thermometer, the temperature should reach approximately 300°F (150°C).
Add flavor and texture
- Once the desired color or temperature is reached, immediately remove the pan from the heat. Stir in the vanilla extract and butter until fully incorporated and the mixture becomes glossy. Add the baking soda and stir quickly; the mixture will foam slightly as it reacts.
Shape and cool
- Pour the hot mixture onto a Silpat mat or a lightly buttered metal baking sheet. Use a metal spatula to spread the brittle evenly into a thin layer. Allow it to cool completely at room temperature for about 15–20 minutes, or until fully hardened.
Break and serve
- Once cooled, break the brittle into pieces of your desired size. Serve immediately or store in an airtight container at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
