📝 About This Recipe
This exquisite Pareve delicacy, known in many Sephardic households as 'Pasteli', combines the nutty intensity of toasted sesame seeds with a shatter-crisp amber caramel. Elevated with a touch of floral honey and a hint of sea salt, this brittle offers a sophisticated balance of sweet and savory notes without any dairy. It is the perfect elegant finish to a festive meal, providing a satisfying crunch that lingers beautifully on the palate.
🥗 Ingredients
The Seeds and Nuts
- 2 cups Raw White Sesame Seeds (hulled)
- 2 tablespoons Black Sesame Seeds (for visual contrast)
- 1/2 cup Shelled Pistachios (unsalted, roughly chopped)
The Caramel Base
- 1 1/2 cups Granulated White Sugar
- 1/2 cup Light Corn Syrup (ensures a smooth, non-crystalline texture)
- 1/4 cup Mild Honey (clover or orange blossom works best)
- 1/3 cup Water (filtered)
- 1/2 teaspoon Kosher Salt
The Finishers
- 1 teaspoon Pure Vanilla Extract (high quality)
- 1 teaspoon Baking Soda (creates a lighter, aerated crunch)
- 1 teaspoon Neutral Oil (for greasing the spatula and tray)
- 1/2 teaspoon Flaky Sea Salt (for sprinkling on top)
👨🍳 Instructions
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1
Prepare your workspace by lining a large rimmed baking sheet with parchment paper or a silicone baking mat. Lightly grease the parchment and a heat-resistant rubber spatula with neutral oil; speed is essential once the sugar reaches temperature.
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2
In a dry skillet over medium heat, toast the white and black sesame seeds and chopped pistachios for 3-5 minutes. Shake the pan constantly until the white seeds turn a pale golden hue and smell fragrant. Immediately remove from heat and set aside.
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3
In a heavy-bottomed 3-quart saucepan, combine the sugar, corn syrup, honey, water, and kosher salt. Stir gently over medium heat until the sugar dissolves.
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4
Clip a candy thermometer to the side of the pot, ensuring the bulb is submerged in the liquid but not touching the bottom of the pan.
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5
Increase heat to medium-high and bring the mixture to a boil. Stop stirring at this point to prevent crystallization. If sugar crystals form on the sides, brush them down with a pastry brush dipped in warm water.
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6
Cook the syrup until it reaches the 'Hard Crack' stage, which is exactly 300°F (149°C). The mixture will be a rich, golden amber color.
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7
As soon as the thermometer hits 300°F, remove the pan from the heat immediately.
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8
Quickly stir in the toasted sesame seeds, pistachios, and vanilla extract. The mixture will bubble vigorously, so be careful of the steam.
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9
Rapidly stir in the baking soda. This will cause the caramel to foam up and lighten in color—this aeration is what makes the brittle easy to bite into.
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10
Quickly pour the molten mixture onto the prepared baking sheet. Use your greased spatula to spread it as thinly and evenly as possible before it begins to set.
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11
While the brittle is still tacky, sprinkle the flaky sea salt evenly over the surface for that perfect sweet-salty finish.
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12
Allow the brittle to cool completely at room temperature for at least 45-60 minutes until it is hard and snaps easily.
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13
Once fully cooled, lift the parchment and snap the brittle into irregular, rustic shards using your hands or the back of a heavy knife.
💡 Chef's Tips
Always use a candy thermometer for precision; even a few degrees can change the texture from chewy to perfectly crisp. Do not attempt to make this on a very humid day, as the sugar will absorb moisture from the air and become sticky. Ensure your baking soda is fresh; it is the secret ingredient that creates the tiny air bubbles responsible for the 'snap'. If the brittle sets too quickly while spreading, place the tray in a 250°F oven for 1-2 minutes to soften it slightly. Store the finished shards in an airtight container between layers of parchment paper to prevent them from sticking together.
🍽️ Serving Suggestions
Serve alongside a glass of strong, hot nana (mint) tea or dark Turkish coffee. Crush smaller fragments to use as a sophisticated topping for dairy-free vanilla bean gelato. Arrange the shards on a wooden board with dried apricots, dates, and dark chocolate for a Pareve dessert platter. Package in cellophane bags tied with gold ribbon for a beautiful, homemade Mishloach Manot or hostess gift. Pair with a chilled glass of sweet dessert wine like a Sauternes or a late-harvest Riesling.