📝 About This Recipe
This exquisite Sesame Brittle, known in many cultures as 'Simsimiya' or 'Til Papdi,' is a masterclass in texture and balance. It transforms humble seeds into a sophisticated confection that boasts a deep, nutty aroma and a glass-like snap that shatters beautifully on the palate. Infused with a hint of sea salt and warm vanilla, this brittle is a timeless treat that celebrates the rich oils and crunch of high-quality sesame seeds.
🥗 Ingredients
The Seed Base
- 1 1/2 cups White sesame seeds (hulled)
- 2 tablespoons Black sesame seeds (for visual contrast and earthy depth)
- 1/4 cup Raw pepitas (roughly chopped)
The Caramel Matrix
- 1 cup Granulated white sugar
- 1/2 cup Light corn syrup (prevents crystallization)
- 1/4 cup Filtered water
- 2 tablespoons Unsalted butter (cubed, at room temperature)
- 1/2 teaspoon Baking soda (creates a light, aerated texture)
Aromatics & Finish
- 1 teaspoon Pure vanilla extract (high quality)
- 1/2 teaspoon Flaky sea salt (like Maldon, for topping)
- 1/4 teaspoon Ground ginger (optional, for a subtle zing)
👨🍳 Instructions
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1
Prepare your workspace by lining a large rimmed baking sheet with a high-quality silicone mat or lightly greased parchment paper. Keep a second piece of parchment and a rolling pin nearby.
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2
In a dry heavy-bottomed skillet over medium heat, toast the white sesame seeds, black sesame seeds, and chopped pepitas. Shake the pan constantly for 3-5 minutes until the white seeds turn a pale golden hue and smell fragrant. Immediately transfer to a bowl to stop the cooking.
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3
In a medium heavy-duty saucepan, combine the sugar, light corn syrup, and water. Stir gently with a heat-resistant spatula just until the sugar is moistened.
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4
Clip a candy thermometer to the side of the pan, ensuring the bulb is submerged but not touching the bottom. Heat over medium-high heat without stirring.
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5
Allow the mixture to come to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan to prevent graininess.
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6
Continue boiling until the thermometer reaches 280°F (138°C), known as the 'soft crack' stage.
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7
Quickly stir in the toasted seeds and pepitas. The temperature will drop slightly; continue cooking and stirring constantly until the thermometer reaches exactly 300°F (149°C), the 'hard crack' stage. The mixture should be a deep amber color.
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8
Remove the pan from the heat immediately. Quickly stir in the butter, vanilla extract, and ground ginger. The mixture will bubble and hiss—this is normal.
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9
Rapidly whisk in the baking soda. The caramel will foam up and become lighter in color and texture; this aeration is what makes the brittle easy to bite.
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10
Quickly pour the molten mixture onto the prepared baking sheet. Do not scrape the bottom of the pan too aggressively, as those bits may be overcooked.
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11
Place the second sheet of parchment over the hot brittle and use a rolling pin to flatten it to a thickness of about 1/8 inch. Work fast, as it sets within seconds.
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12
Peel off the top parchment and immediately sprinkle the flaky sea salt over the surface while it is still tacky.
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13
Allow the brittle to cool completely at room temperature for at least 30-45 minutes until it is hard and stone-cold.
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14
Once cooled, lift the slab and snap it into irregular, rustic shards using your hands.
💡 Chef's Tips
Always use a candy thermometer for precision; a few degrees can be the difference between chewy and crunchy. Never stir the sugar syrup before it reaches the boil to avoid crystallization. Ensure your baking soda is fresh to get that perfect, airy 'snap' in the brittle. Work in a low-humidity environment if possible, as sugar absorbs moisture from the air and can become sticky. Store finished brittle in an airtight container with parchment paper between layers to maintain crispness.
🍽️ Serving Suggestions
Serve as a sophisticated crunchy element on a cheese board alongside sharp cheddar or creamy brie. Crush smaller pieces to sprinkle over salted caramel gelato or vanilla bean panna cotta. Pair with a cup of strong espresso or a smoky Lapsang Souchong tea. Package in cellophane bags with a gold ribbon for an elegant homemade culinary gift. Enjoy as a post-dinner palate cleanser with a glass of chilled Amontillado sherry.