Coconut sesame brittle

April 11, 2008 at 8:16 pm 4 comments

This might be a bad week for brittles with high humidity all weekend, but I wasn’t confident in making caramels (I need good candy thermometer).  I’ve sealed them up in a zip baggie and placed it inside an airtight container. But I have to open it up to get to them eventually. I first bought golden syrup to make cinder toffee. It’s basically the same process but the proportions are different with added coconut and sesame. Golden syrup is a great alternative to corn syrup (made from sugar), but you can use corn syrup or honey (and maybe maple syrup) as a substitute in this recipe. 

Coconut Sesame Brittle

  • 3/4 cup sugar
  • 3 tbsp golden syrup
  • 1/4 cup coconut
  • 1/4 cup sesame
  • 3/4 tsp baking soda

Heat sugar and syrup in saucepan over medium high heat, stir with a large spoon or heat safe rubber spatula till you feel all the grains of sugar have melted. You’ll start to smell the caramelized soon, then mix in the coconut and sesame. Add baking soda and stir quickly and pour out onto parchment paper. Let cool completely then break apart.

-L

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Entry filed under: cooking, food, recipes, snacks, sweet. Tags: , , , , , , , , .

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4 Comments Add your own

  • 1. jpfridy  |  April 12, 2008 at 1:21 am

    My word, this looks delicious.

    Reply
  • 2. beckbeck  |  April 12, 2008 at 1:42 am

    These look heavenly.

    Reply
  • 3. annie  |  August 19, 2008 at 11:38 pm

    delicious crumbled up into coconut ice cream.

    Reply
  • 4. Beth  |  April 21, 2009 at 5:49 am

    this was amazing, and SOOO easy!

    Reply

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