SESAME SEED-PEANUT BRITTLE COUPES
Steps:
- Butter baking sheet. Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns dark amber color, swirling pan occasionally and washing down sugar crystals on side of pan and wet pastry brush, about 13 minutes. Mix in peanuts and butter, then sesame seeds. Immediately pour mixture onto prepared sheet. Cool completely. Break into pieces. Grind coarsely in processor using on/off turns. (Can be prepared 2 weeks ahead. Chill in airtight container.)
- Scoop ice cream into dishes. top with brittle. Spoon rum over; serve.
NUT AND SEED BRITTLE
Provided by Ree Drummond : Food Network
Time 2h
Yield 2 bags
Number Of Ingredients 9
Steps:
- Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
- Line a baking sheet with parchment.
- Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
- Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours.
- Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.
BLACK SESAME SEED PEANUT BUTTER COOKIES
Make and share this Black Sesame Seed Peanut Butter Cookies recipe from Food.com.
Provided by hipbonez
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 with racks in lower and upper thirds.
- Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. Beat in egg and baking soda.
- Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on 2 ungreased baking sheets.
- Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to racks to cool.
Nutrition Facts : Calories 50.6, Fat 3.3, SaturatedFat 0.7, Cholesterol 3.9, Sodium 52.5, Carbohydrate 4.4, Fiber 0.4, Sugar 3.6, Protein 1.6
SESAME SEED BRITTLE
Check out these crunchy sesame brittles that are a great addition to your dessert table!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 7
Steps:
- Sprinkle sesame seed in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove from heat.
- Spray 15x10x1-inch pan with cooking spray. In 2-quart microwavable bowl, stir together sugar, corn syrup and salt. Microwave uncovered on High 4 minutes or until bubbling. Stir in butter and toasted sesame seed. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until golden brown.
- Stir in vanilla and baking soda (mixture will foam). Immediately pour mixture into pan; spread with lightly greased spatula to 1/4-inch thickness. Cool completely, about 30 minutes. Break into 1 1/2-inch pieces.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 50 mg
SESAME BRITTLE
It's crunchy and sweet with a deep roasted nutty flavor, and makes a great edible gift.
Provided by Lady at the Stove
Categories Desserts Candy Recipes Brittle
Time 30m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87.4 calories, Carbohydrate 12.7 g, Cholesterol 1.1 mg, Fat 4 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 3.9 mg, Sugar 11 g
SESAME BRITTLE
Every little Jewish kid who grew up in the States always had a Candy Man in shul. He was the old guy who always had hard candies in his pocket for the kids. And those candies usually were the hard little sesame brittle bars that got wedged in between your teeth and under your fillings. Make some of these to bring back memories.
Provided by Mirj2338
Categories Candy
Time 25m
Yield 2 pounds, 64 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Place the sesame sees on a large cookie sheet or jelly roll pan and toast them in the oven for 15 minutes.
- Place the seeds in a 3 quart pan. Add the sugar, corn syrup, 1/3 cup water and margarine to the sesame seeds.
- Bring to a boil over medium heat, stirring constantly.
- Once it's come to the boil, continue to cook without stirring until the temperature reaches 270 degrees F on a candy thermometer or until a small amount of the mixture forms a ball when dropped into very cold water. (I don't have a candy thermometer, so I use the ball test.) This can take 15 to 20 minutes or more. The ball should be "plastic" in texture but should hold the ball shape.
- Grease a jelly roll pan.
- Stir the baking soda into the sesame seed mixture and pour into the jelly roll pan.
- Spread the mixture with a metal spatula so it is 1/4 inch thick.
- Cool completely and then break into pieces.
- Don't forget to brush your teeth well after munching on these.
Nutrition Facts : Calories 56.1, Fat 2.6, SaturatedFat 0.4, Sodium 27.6, Carbohydrate 8.3, Fiber 0.5, Sugar 4.6, Protein 0.8
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