Ginger Sesame Brittle Food

SESAME BRITTLE

Steps:

• Generously oil a sheet pan (preferably one with sides) measuring at least 11 by 17-inches with vegetable oil. In a medium-sized heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 340 to 350 degrees. The color should be deep golden brown. Remove from the heat and whisk in the butter, then mix in the sesame seeds and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about a 1/4-inch thickness. For thinner brittle, place a silpat on top and roll to desired thickness while it's still warm. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, wearing white gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container. To rewarm, place in a 350-degree oven.

GINGER-SESAME BRITTLE

Steps:

• 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.

SESAME BRITTLE

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Combine sugar, honey, and water in a small, thick bottomed saucepan over medium heat. Cook and stir until a smooth slurry forms, about 3 minutes. Stir in raw sesame seeds.
• Cook over medium-low heat, stirring often, until mixture turns an amber-caramel color, 5 to 10 minutes. A candy thermometer should read 300 degrees F (150 degrees C). Remove saucepan from heat. Stir in butter and vanilla extract. Pour mixture onto prepared baking sheet.
• Cool until hardened, 15 to 20 minutes. Break into pieces.