Chai Sesame Brittle

Created by Bauman College natural chef Angie Lynd as part of the 2013 Bhakti Chai Recipe Challenge, this treat is an excellent, allergen-free alternative to typical nut brittle. An ideal holiday or hostess gift!

Chai Sesame Brittle

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

20 people

Print Recipe

Ingredients

• 1 cup sesame seeds
• 1 cup unsweetened Bhakti Chai concentrate
• 1/2 cup honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 tesapoon freshly grated orange zest, plus more for garnish
• 1/2 teaspoon sea salt, plus more for dusting
• 4 ounces bittersweet chocolate, chopped

Ingredients 1 cup sesame seeds 1 cup unsweetened Bhakti Chai concentrate 1/2 cup honey 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 tesapoon freshly grated orange zest, plus more for garnish 1/2 teaspoon sea salt, plus more for dusting 4 ounces bittersweet chocolate, chopped

Servings 20 people Print Recipe

Instructions

1. In a small saucepan, toast sesame seeds over medium heat until golden brown and fragrant, 5-8 minutes. Transfer to a small bowl and set aside.
2. In the same saucepan, bring chai to a rapid boil over medium-high heat. Reduce until 2 tablespoons are left, about 15-20 minutes.
3. Add honey, ginger, and cardamom to reduced chai. Bring mixture to a thick, rolling boil, about 7-10 minutes. Remove from heat and stir in orange zest and salt. Blend in sesame seeds. Spread mixture 1/4-inch thick onto a parchment-lined baking sheet. Freeze until hard and set.
4. Cut brittle into small, roughly shaped pieces. Melt chocolate in a double boiler. Dip each piece halfway into chocolate, letting excess chocolate drip off. Return to baking sheet and dust lightly with sea salt and orange zest. Freeze until set.