Easy Sesame Brittle Recipe

I am not a candy chef and that is exactly why this sesame brittle became my favorite kitchen flex — it’s fast, loud (the sugar hisses like it’s alive), and somehow forgiving enough for my chaotic brain. It’s crisp, nutty, slightly toasted, and manages to feel fancy without requiring a million specialty tools. If you like crunch, a little savory with your sweet, and snacks that survive hiding in your pantry, this one’s for you.

My husband calls it “crackle money” because he breaks off pieces and hands them out like he’s making change at a deli. The kids adore knocking it into our morning yogurt (don’t tell the nutritionists), and I once brought a tray to a neighborhood potluck and discovered five new friends who would gladly trade me their firstborn for another batch. True story: I botched one run by letting the sugar go a hair too dark and then added a pinch of flaky salt — it became our new favorite. Moral: mistakes = delicious sometimes.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Peppermint Meringue Cookies Recipe

DESSERT

Easy Blackberry Cobbler Recipe

DESSERT

Easy Blueberry Blondies Recipe

DESSERT

Crispy Italian Cream-Filled Cannoncini

I’ve learned most of what I know about brittle by panicking and then improvising. At one point I didn’t have a candy thermometer and guessed at the color — that batch was slightly chewy in places but still gone within an hour. Another time I used black sesame and the brittle looked goth and tasted amazing (10/10 for Halloween vibes). Don’t stress if the sugar bubbles look wild — as long as you keep an eye on color and have your tray ready, you’ll be fine. I like using a silicone mat because it takes the stress out of peeling, but parchment works too if you butter it a smidge. Oh, and I learned the hard way: humidity is the enemy. Make it on a dry day if you want long-lasting snap.

Shopping Tips

– Baking Basics: Use plain granulated sugar for the cleanest, crispiest brittle — brown sugar will make it chewier and darker.
– Nuts & Seeds: Fresh sesame seeds matter; if they smell musty or oily, buy a new bag. Toast lightly in a dry pan to boost the flavor.
– Fats & Oils: A little butter adds richness; swap for ghee or neutral oil if you need dairy-free, but expect slightly different flavor.
– Sweeteners: Corn syrup is optional for stability; if you skip it, stir gently and watch the sugar closely to avoid crystallization.
– Specialty Item: Toasted sesame oil or a small jar of tahini is useful to have — a tiny drizzle or swirl can deepen the sesame notes nicely.

Prep Ahead Ideas

– Toast the sesame seeds a day or two ahead and store them in an airtight container — toasted seeds speed up the final step and deepen flavor.
– Measure out your sugar and butter into a small bowl the night before so you’re not scrambling once the pan is hot.
– Line your baking sheet with parchment or a silicone mat and have a spatula ready; brittle moves fast so readiness = success.
– Store prepped seeds and lined tray in the fridge if you want to be ultra-organized; bring seeds to room temp before cooking.

✔Time-Saving Tricks

– Use pre-toasted sesame seeds from the bulk aisle if you’re strapped for time; they’re already flavor-ready.
– A silicone mat means no peeling drama and fewer burned fingers — worth it for frequent brittle makers.
– Use a wide, heavy-bottomed pan to cook sugar evenly and reduce hot spots that burn the caramel.
– Don’t rush the cooling: move it to a cool spot but don’t shove it into the fridge — sudden cold can cause cracking issues.

✔Common Mistakes

– Burning the sugar: it happens fast. If it smells acrid, dump it and start over — bitter burnt sugar can’t be saved.
– Crystallization: avoid stirring once the sugar starts to color; a sugar-haired spoon will seed crystals.
– Sticky brittle: humidity or not cooking long enough. Rescue sticky pieces by popping them on a sheet and into a 250°F oven for 5–10 minutes to dry out.
– Not working fast: once you pour and spread, you need to act — have your tools and tray at arm’s reach.

What to Serve It With

– Crushed over vanilla ice cream or coconut ice cream for a salty-sweet crunch.
– Mixed into Greek yogurt and sliced banana for a glammed-up breakfast.
– Broken up on a cheese board alongside brie, figs, and a drizzle of honey.
– As a snack on its own with a strong cup of coffee.

✔Tips & Mistakes

– Use low-medium heat and patience — sugar jumps from golden to burnt in seconds.
– If you don’t have a candy thermometer, watch the color (deep amber = go); practice makes perfect.
– Salt at the end: flaky sea salt sprinkled after spreading elevates the brittle.
– If it sets too quickly, nuke it briefly to soften just enough to reshape, then re-harden.

✔Storage Tips

Store brittle in an airtight container at room temp, layers separated by parchment so pieces don’t fuse. It keeps a few weeks if you live in a dry climate; in humid places it softens faster — still tasty, just less snap. Cold brittle is perfectly fine (I’ve eaten it straight from the fridge for breakfast), but bring it to room temp for peak crack.

✔Variations and Substitutions

– Swap some sesame for chopped almonds or peanuts for a nuttier brittle.
– Use black sesame for a dramatic look and slightly smokier taste.
– Leave out corn syrup and stir less; you’ll need to watch sugar carefully to avoid graininess.
– Drizzle melted dark chocolate or mix in chili flakes for a sweet-spicy twist.
– Tahini swirl: add a teaspoon of tahini to the surface while the sugar is still warm for a rich, sesame-forward version (expect it to be softer).

Frequently Asked Questions

Easy Sesame Brittle Recipe

Ultra-crisp sesame brittle with a toasty aroma and shiny snap. A quick stovetop candy that’s perfect for gifting.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 16

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.25 cup sesame seeds lightly toasted
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup light corn syrup
• ▢ 0.25 cup water
• ▢ 0.5 tsp fine sea salt
• ▢ 2 tbsp unsalted butter cut into small pieces
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp baking soda

Instructions

Preparation Steps

• Line a rimmed sheet pan with parchment and lightly oil the parchment and a spatula.
• Toast sesame seeds in a dry skillet over medium heat until lightly golden and fragrant, 3–5 minutes. Set aside.
• Combine sugar, corn syrup, water, and salt in a medium heavy saucepan. Cook over medium heat, stirring just to dissolve.
• Increase heat to medium-high and boil without stirring until the syrup reaches 300°F (hard-crack), 8–10 minutes. Swirl the pan if needed.
• Remove from heat. Quickly stir in butter and vanilla until smooth.
• Sprinkle in baking soda and stir; the mixture will foam and lighten.
• Fold in toasted sesame seeds, then immediately pour onto the prepared pan and spread thin with the oiled spatula.
• Cool completely until hard, about 20 minutes. Break into shards and store airtight.

Notes

Try half white and half black sesame seeds for contrast, or finish with a pinch of flaky sea salt. For a flavor twist, stir in a dash of toasted sesame oil or a pinch of cayenne with the vanilla. Store brittle in an airtight container at room temperature, layered with parchment, for up to 2 weeks.

This recipe is an original creation inspired by classic Easy Sesame Brittle Recipe flavors. All ingredient ratios and instructions are independently developed.