Prepare to binge on these addictive black sesame seed squares.
If you’re trying to stay away from sugar , just look away. This recipe is basically sugar and sesame seeds making an official union of love over medium high heat.
Usually these sweet treats are made with white sugar, giving the finished product a shiny sheen and its signatory crack of a bite. Which is why for my homemade version I decided to go the brown sugar route.
Combining brown sugar and honey as the base really gives the candy more of a chewy texture rather than a candy/brittle, making it way easier on the teeth. While simultaneously making it impossible to stop eating.
When looking for sesame seeds in bulk just know you can substitute any type of sesame seeds you find at your local market. Did you know there are actually many types of sesame seeds? Off white of course being the most common and some others being; gold, tan, reddish, grey and black. All having a slightly different flavor. Black sesame seeds as you may have guessed have a more concentrated flavor. It’s also higher in calcium.
For this recipe I wanted the sesame flavor to be really pronounced. So I swapped regular canola for some sesame oil. I mean who doesn’t love sesame oil?! it makes everything have this gorgeous deep nutty flavor. It just seemed like a no brainer in a candied sesame seed recipe. That and the vanilla extract, because vanilla + sugar ALWAYS.
As you scroll/swipe your way down this article you may notice that the picture directly above may look way cooler than the others. Like smoosh your face in there cool. Prepare to let FOOD SCIENCE, blow your mind! Once you add your baking soda dissolved in vanilla to the rest of your syrup, kablooosh! Bubble Mania happens! Your thick dark sesame syrup turns into the most gorgeous camel tan speckled with a bajillion black seeds.
So here’s the story. Baking soda (sodium bicarbonate) is a base. As you may remember from chemistry, bases are opposite acids on the ph scale. Take your classic science fair volcano for example, when vinegar and baking soda are mixed they react and release carbon dioxide. (making one killer bubbling explosion) Which is exactly why baking soda is used as a chemical leavener in recipes with acids in them, like chocolate chip cookies.*** As for this brittle chew recipe, the acids are accumulated from the browning process achieved while cooking the syrup. Which is why the baking soda is added last. So now go run to the kitchen and spend 10 minutes with someone you love (even if it’s just you) and do this fun little science experiment over your stove! The worst that can happen is you’ll be rewarded with sweets!
Black Sesame Brittle recipe adapted from ZoomYummy
- 3/4 cup (150g)white [brown sugar]
- 1/4 cup (60ml) honey
- 1/8 tsp (dash) lava salt [regular]
- 1 Tbs (15ml) water
- 1 cup (140g) black sesame seeds [ white]
- 1 tsp (4g) vanilla extract
- 1/4 tsp baking soda
- 2 tsp.(6g) sesame oil [canola]
Black Sesame Brittle Method:
- Prep a cookie sheet with a silicon mat or parchment paper.
- In a medium heavy bottomed skillet combine the brown sugar, honey, salt and water.
- Stir constantly over medium high heat until you have a thick syrup consistency and all the sugar is dissolved.
- Add the black sesame seeds to the syrup and stir.
- Dissolve the baking soda in the vanilla extract and add it to the sesame syrup, top it off with the sesame oil and stir. The mixture will bubble up and become light in color.
- Continue stirring it over medium heat for 2 - 3 minutes then remove it from heat and pour onto your prepared cookie sheet.
- spread it out to desired thickness. using a nonstick spatula( I like mine thin) and let cool for an hour, or 20 - 30 min. in the fridge.
- Slice up in rectangles, squares or circles… go crazy you made em, them.
- Cry two days later because you realize there are none left.
***Baking powder is actually baking soda with cream of tartar. Baking soda being the base and cream of tartar being the built in acid. - you know the timed bomb as opposed to the old school pull pin baking soda.