New This Month

Sesame Seed Brittle

This sweet treat can be served on its own, like candy, or crumbled over ice cream.

  • Yield: Makes 1 pound

Photography: Reed Davis

Source: Martha Stewart Living, October 2000


  • Vegetable oil
  • 1/2 cup honey
  • 1 cup sugar
  • 1 cup hulled sesame seeds, toasted
  • 1/2 cup whole, unblanched almonds, toasted
  • 1/2 cup sunflower seeds


  1. Lightly grease a 12-by-9-inch pan, and set aside. Place the honey and sugar in a medium saucepan set over medium heat, and cook, stirring, until the sugar has dissolved. Bring mixture to a boil, and let boil until it reaches 320 degrees, about 6 minutes.

  2. Remove from heat, add the sesame seeds, almonds, and sunflower seeds, and stir to combine. Pour the mixture onto the prepared pan, and spread out using a greased spatula. Place pan on a wire rack to cool. When brittle is cooled but not hard, ease it out of pan. Place brittle on a wire rack to cool completely. Break the brittle into serving-size pieces.

Cook's Notes

You can substitute peanuts or pistachios for almonds, and pepitas for sunflower seeds.

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