Ginger-Sesame Brittle

Prep Time:
30 mins
Total Time:
1 hrs
Makes 1 sheet (about 9 by 11 inches)

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


  • 1 ½ cups whole sesame seeds

  • Vegetable oil cooking spray

  • 1 cup sugar

  • 1 cup dark corn syrup

  • ¼ cup water

  • 2 tablespoons unsalted butter

  • cup coarsely chopped crystallized ginger

  • 1 teaspoon baking soda

  • Salt


  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. 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 coolcompletely. Cut into pieces.

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