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Ginger-Sesame Brittle

This brittle gets its punchy spice from crystallized ginger and its subtle crunch from sesame seeds.

  • prep: 30 mins
    total time: 1 hour
  • yield: Makes 1 sheet (about 9 by 11 inches)




  • 1 1/2 cups whole sesame seeds
  • Vegetable oil cooking spray
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 1/3 cup coarsely chopped crystallized ginger
  • 1 teaspoon baking soda
  • Salt

Cook's Note

Brittle can be stored in an airtight container at room temperature for up to 1 week.


  1. Step 1

    Preheat oven to 350 degrees. Toast sesame seeds on a 12-by-17-inch rimmed baking sheet until pale golden brown, about 13 minutes.

  2. Step 2

    Coat another 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, corn syrup, water, and butter to a boil in a small saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and stir in sesame seeds, ginger, baking soda, and 1/4 teaspoon salt. Pour onto coated baking sheet, and spread into an even 1/2-inch-thick layer. Let cool completely. Cut into pieces.

Martha Stewart Living, December 2010