Ingredients
Equipment
Method
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, combine the sesame seeds, granulated sugar, water, ground cinnamon, and salt. Mix well to combine.
- Over medium heat, cook the mixture while stirring continuously. Use a candy thermometer and cook until it reaches 150°C (300°F) – this should take about 15-20 minutes.
- Once the desired temperature is reached, quickly stir in the unsweetened coconut flakes until evenly distributed.
- Carefully pour the hot mixture onto the prepared baking sheet. Spread it out into an even layer using a wooden spoon or spatula. Be cautious, as the mixture will be very hot.
- Allow the brittle to cool completely at room temperature for about 30 minutes until hardened.
- Once cooled, remove from the baking sheet and use a knife to cut into neat pieces. Garnish with toasted coconut flakes if desired.
Nutrition
Notes
If sesame seeds aren’t your favorite, feel free to substitute them with chopped nuts like almonds or pecans.
For a more robust flavor, you can adjust the amount of cinnamon used. Experimenting is great!
Store the finished brittle in an airtight container at room temperature for up to a week. To extend freshness, keep in the refrigerator, and re-crisp in the oven for a few minutes before serving if desired. Enjoy your baking exploration!
For a more robust flavor, you can adjust the amount of cinnamon used. Experimenting is great!
Store the finished brittle in an airtight container at room temperature for up to a week. To extend freshness, keep in the refrigerator, and re-crisp in the oven for a few minutes before serving if desired. Enjoy your baking exploration!