In her delightful cookbook, The Sugar Cube, Kir Jensen describes her Black-and-White Sesame Brittle as a DIY last-minute gift. She’s right!
From start to finish, I made this addictive brittle in 20 minutes. In a heavy-bottomed saucepan I combined butter, sugar, water, and sea salt. I stirred the mixture to dissolve the sugar and let it boil until it reached 260°F on a candy thermometer. (OK, if truth be told, while I have a candy thermometer, I also have a very cool laser thermometer that is perfect for candy making and tempering chocolate.) At that point I added both white and black sesame seeds and continued to cook the sugar mixture until it was a dark golden brown or 350°F. Quickly, I poured it onto a parchment-lined baking sheet, spread it to a thin layer and let it harden. Voilà, brittle was made.