Food & Cooking Recipes Dessert & Treats Recipes Ginger-Sesame Brittle 3.7 (21) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Yield: Makes 1 sheet (about 9 by 11 inches) This brittle gets its punchy spice from crystallized ginger and its subtle crunch from sesame seeds. Ingredients 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 ⅓ cup coarsely chopped crystallized ginger 1 teaspoon baking soda Salt Directions Preheat oven to 350 degrees. Toast sesame seeds on a 12-by-17-inch rimmed baking sheet until pale golden brown, about 13 minutes. 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. Print