Mofongo-Style Sesame Brittle with Cinnamon
A Caribbean-Middle Eastern fusion brittle that marries the umami-savory heart of mofongo with the crunch and caramel warmth of traditional sesame brittle. Toasted sesame seeds, brown sugar caramel, crispy plantain chips, and a whisper of cinnamon create a complex sweet-salty candy with textural contrast. The finished brittle shatters into shards with an addictive balance of savory depth and honeyed sweetness.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 20 min
- Total
- 47 min
- Makes
- About 1½ pounds (680 g) brittle, roughly 24 pieces
Steps
Before you start
- Line a 9×13-inch (23×33 cm) rimmed baking sheet with parchment paper or a silicone mat.
- Have all ingredients measured and ready before you begin cooking—sugar mixtures move quickly and can't wait.
- Use a candy/deep-fry thermometer for accuracy; brittle depends on precise temperature.
- If you cannot find plantain chips, substitute with thin-sliced, fried green plantains (see substitutions).
Toast the sesame seeds
- Place sesame seeds in a small dry skillet over medium heat.
- Toast, stirring frequently, for 3–4 minutes until they smell fragrant and deepen slightly in color.
- Don't walk away—they burn quickly.
- Pour into a small bowl and set aside.
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Ready when: Seeds are fragrant and very lightly golden
Tip: Toast sesame seeds separately to ensure even browning and prevent them from scorching in the hot sugar.
Combine sugar and butter
- In a medium saucepan, combine brown sugar, butter cubes, and 2 tablespoons (30 ml) of water.
- Stir over medium heat until the sugar dissolves and the mixture comes to a boil, about 3–4 minutes.
- Stop stirring once it boils.
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Ready when: Mixture reaches a rolling boil and sugar is fully dissolved
Tip: Don't stir after boiling begins; this can trigger crystallization. Just let the caramel cook undisturbed.
Cook to hard-crack stageOven 310°F / 155°C
- Continue cooking without stirring for 6–8 minutes, monitoring with a candy thermometer.
- The mixture should deepen from light to medium brown and reach 290–310°F (143–154°C).
- Swirl the pan gently if needed for even color, but don't stir.
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Ready when: Mixture reaches 290–310°F (hard-crack stage); color is deep amber
Tip: Use a candy thermometer for precision. Underbaked brittle will be chewy; overbaked turns bitter and dark.
Add aromatics and stir in mix-ins
- Remove from heat.
- Quickly add cinnamon, sea salt, vanilla extract, and baking soda.
- Stir vigorously for 30 seconds—the baking soda will bubble and lighten the mixture slightly, creating air pockets.
- Fold in the toasted sesame seeds and crushed plantain chips in two additions, stirring gently but thoroughly to coat without crushing them further.
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Ready when: All ingredients are evenly coated and combined; mixture is pale and airy from baking soda
Tip: Work quickly after adding baking soda, as the mixture sets fast. Fold gently to keep plantain chips intact.
Spread and cool
- Immediately pour the hot brittle mixture onto the lined baking sheet, spreading it into a single, even ¼–½ inch (0.6–1.3 cm) layer using a buttered or oiled heatproof spatula.
- Work fast but don't overwork—aim for a rustic, natural surface.
- Let cool at room temperature for 20 minutes until completely hard and snappable.
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Ready when: Brittle is completely hard, no longer warm to the touch, and snaps cleanly when bent
Tip: Don't refrigerate during cooling—room temperature allows the brittle to set with the ideal texture. Don't spread it too thin or it becomes delicate and powdery.
Break and serve
- Once cooled, break the brittle into irregular shards using your hands or scissors.
- Store in an airtight container or serve immediately.
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Ready when: Brittle breaks into shards with a clean snap
Tip: Break into varied sizes for an appealing, rustic presentation and easier snacking.
Good to know
Tips
- Humidity ruins brittle: Make this on a dry day (relative humidity below 50% if possible). Rain, steam from cooking, or a wet kitchen will cause the brittle to soften or become sticky.
- Plantain chips are essential to the mofongo identity: Don't skip them or substitute with unrelated nuts or dried fruit. They provide the savory-starchy soul of the recipe.
- Temperature precision is non-negotiable: Use a candy thermometer and aim for 295–305°F for the ideal snappy-yet-chewy texture. Below 290°F, the brittle stays soft; above 310°F, it becomes brittle and waxy.
- Baking soda creates air: The chemical reaction between the hot caramel and baking soda fills the brittle with tiny air pockets, lightening its color and creating the characteristic shattery crunch. Don't skip it.
Make ahead
Yes. Make the brittle up to 5 days ahead and store in an airtight container. This recipe is best made on a low-humidity day (high humidity can soften the brittle).
Storage & reheating
Room temperature: In an airtight container or zip-top bag for up to 5 days. Humidity is the enemy—keep away from moisture. Freezer: Not recommended; brittle becomes sticky when thawed. Best enjoyed fresh or within 3 days for optimal crunch.
Substitutions
- crispy plantain chips (store-bought or homemade) → Homemade fried plantain chips: Slice green plantains ⅛ inch thick, fry in 350°F oil until golden (2–3 min per side), drain on paper towels, season lightly with salt, then crush before folding into brittle.. Homemade chips give the most authentic mofongo character and control over saltiness.
- crispy plantain chips (store-bought or homemade) → Crispy fried shallots or fried garlic chips (store-bought). Adds savory depth similar to plantain but with a more pungent allium note. Use 0.75 cup (75 g) to avoid overpowering the candy.
- ground cinnamon → Allspice or a blend of 1 teaspoon ground allspice + ½ teaspoon cinnamon. Allspice echoes Caribbean spice blends and adds warmth without the sweetness of pure cinnamon.
- sesame seeds (white) → Black sesame seeds or a 50/50 blend of white and black sesame seeds. Black sesame offers earthier, slightly bitter notes that complement the mofongo savory theme.
