Makes about 3/4 pound / Break up this sweet brittle and place shards of it in cellophane bags for gift giving. Prep tip: You’ll need a candy thermometer and a small pastry brush; the pastry brush is dipped in water and used to wash down the pan sides as the candy cooks, which prevents sugar crystals from forming.
3 tablespoons unsalted butter, cut in chunks, plus more for pan
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract
2 cups natural cane sugar
1/2 cup water
1/2 cup honey
1/4 teaspoon salt
3/4 cup raw sesame seeds
1. Butter a 10×15-inch jellyroll pan. In a small bowl or measuring cup, dissolve baking soda in vanilla extract. Fill another small bowl with water and have a clean pastry brush handy.
2. In a medium pot over medium-low heat, stir together sugar, water, honey, butter, and salt until sugar is dissolved and mixture is bubbling. Add a candy thermometer and increase heat. Cook, stirring occasionally with a wooden spoon, and using a pastry brush dipped in water to wash down pan sides, until mixture turns a deep golden brown and measures 300°–310° on candy thermometer, 10–15 minutes.
3. Remove from heat and remove thermometer. Carefully (the mixture will bubble up) stir in vanilla mixture and sesame seeds. Immediately pour into prepared pan. Let cool at room temperature until hard, about 1 hour.
4. Twist pan to release brittle (run a spatula underneath the brittle to help release it, if necessary) and chop or break into chunks. Place in an airtight container and refrigerate for up to two weeks.
PER SERVING (2 ounces): 433 cal, 30% fat cal, 15g fat, 5g sat fat, 15mg chol, 3g protein, 73g carb, 2g fiber, 206mg sodium
