Middle Eastern Sweets Middle EasternMedium

Roasted Sesame Caramel Brittle with Thyme

Name: Roasted Sesame Caramel Brittle with Thyme
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1¼ cup (180 g) Unhulled sesame seeds; 1½ cup (300 g) Granulated sugar; 6 tbsp (85 g) Unsalted butter, cut into small cubes; ¼ cup (60 ml) Water; 2 tsp (3 g) Fresh thyme leaves, finely chopped; ¾ tsp (4 g) Fleur de sel or sea salt; ½ tsp (2½ g) Baking soda

From the MyKitchenBank Kitchen

Crispy, shattering brittle studded with golden roasted sesame seeds and finished with fresh thyme and fleur de sel. The warm caramel balances nutty sesame and gentle herbal notes for a sophisticated candy that's equally at home on a dessert board or wrapped as a gift. Made entirely on the stovetop without a candy thermometer.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: About 1 pound (450 g) brittle

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Steps

Before you start

Line a large rimmed baking sheet with parchment paper and set it near the stove—you'll need to work quickly
Have all ingredients measured and the thyme stripped from its stems and finely chopped before you begin heating the sugar
Read through the entire method once to understand the timing and hand movements

1
Toast the sesame seeds
- Heat a small dry skillet over medium heat.
- Add the sesame seeds and stir constantly for 5–7 minutes until they're fragrant and deepened slightly in color.
- They should smell nutty and toasted.
- Pour onto a plate to cool.
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Ready when: Seeds smell nutty and are light golden
Tip: Don't walk away; sesame seeds burn quickly. Stir constantly.
2
Begin the caramel
- In a heavy-bottomed medium saucepan, combine the sugar and water over medium heat.
- Stir gently with a wooden spoon until the sugar dissolves completely, about 2–3 minutes.
- Once dissolved, stop stirring and let the mixture bubble undisturbed so the sugar caramelizes evenly.
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Ready when: Sugar is completely dissolved
Tip: If sugar crystals form on the sides of the pan, brush them down with a wet pastry brush. Do not stir once the mixture begins to boil.
3
Cook the caramel to medium amberOven 350°F / 175°C
- Let the sugar mixture bubble for 7–9 minutes without stirring.
- Watch for color changes: it will go from clear to pale golden to medium amber.
- Use a candy thermometer (target 350°F / 175°C) or watch the color carefully—when it reaches a medium amber hue (not too light, not dark brown), it's ready.
- This should take about 8–10 minutes total from when boiling started.
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Ready when: Color is medium amber (like iced tea), reaching 350°F if using a thermometer
Tip: Too light and the brittle will be soft; too dark and it will taste bitter. If you overshoot, the whole batch is lost, so watch closely in the final minutes.
4
Add butter and sesame seeds
- Remove the pan from heat.
- Working quickly and carefully—the caramel is extremely hot—add the butter cubes all at once.
- Stir with a wooden spoon until the butter is completely incorporated, about 1 minute.
- The mixture will bubble and foam slightly.
- Add the cooled toasted sesame seeds and stir quickly to distribute them evenly.
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Ready when: Butter is fully melted and sesame seeds are evenly distributed
Tip: Work fast but carefully. Wear long sleeves and be mindful of steam. If the mixture hardens before you pour, return it to low heat for 15–20 seconds to soften slightly.
5
Add baking soda and herbs
- Remove the pan from heat (if you returned it to heat).
- Quickly add the baking soda and chopped thyme leaves.
- Stir vigorously for about 20–30 seconds.
- The mixture will foam and bubble up as the baking soda reacts—this is normal and creates the brittle's aerated structure.
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Ready when: Mixture is foamy and light, with thyme leaves fully incorporated
Tip: Add baking soda only when the pan is off heat. If you add it while the pan is still on heat, it can over-react and overflow.
6
Pour onto parchment
- Immediately pour the brittle mixture onto the prepared parchment-lined baking sheet, working as quickly as possible.
- Use the wooden spoon to spread it into an even layer about ¼ inch thick, pushing from the center outward.
- Don't worry about covering every corner—irregular edges are natural and desirable.
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Ready when: Mixture is spread into a roughly ¼-inch-thick layer
Tip: If the mixture starts to harden before you're done spreading, it's too late to fix—work as fast as possible. Next time, have everything ready and pour faster.
7
Season and cool
- While the brittle is still warm and tacky (within 1–2 minutes of pouring), sprinkle the fleur de sel evenly over the surface.
- Let the brittle cool on the counter at room temperature for 10–15 minutes.
- It will harden as it cools; you'll hear it snap and crackle as it sets.
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Ready when: Brittle is hard and snaps cleanly when bent
Tip: Do not refrigerate or put in the freezer—this draws out moisture and makes the brittle sticky. Room temperature cooling only.
8
Break and store
- Once completely cooled and hardened, break the brittle into bite-sized shards with your hands or wrap it in parchment and tap it with a mallet.
- Discard any large chunks if desired, or keep them for snacking.
- Store in an airtight container.
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Ready when: Brittle breaks cleanly into shards

Good to know

Tips

Humidity is brittle's enemy—make this on a dry day if possible, and store in an airtight container. If your kitchen is very humid, the brittle may soften over time.
A candy thermometer removes guesswork: aim for 350°F (175°C). If you don't have one, use the color method—medium amber, like weak iced tea, is the target.
Don't skip toasting the sesame seeds; raw sesame seeds are pale and bland. Toasting takes just 5 minutes and transforms them into the star of the candy.
Once you pour the brittle, work fast but safely. Caramel is liquid lava at 350°F—never touch it with bare fingers, and wear long sleeves to protect your arms from splashes.

Make ahead

Brittle can be made up to 5 days ahead if stored properly in an airtight container with parchment between layers.

Storage & reheating

Room temperature in an airtight container with parchment paper between layers: 5 days. Do not refrigerate (humidity will soften it). Do not freeze. If it softens from humidity, it cannot be revived; store in a cool, dry place or add uncooked rice or silica packets to the container to absorb moisture.

Substitutions

Fresh thyme leaves → Finely chopped fresh rosemary or oregano (use the same amount). Oregano brings a slightly sharper herbal note; rosemary is more piney. Both work beautifully with sesame and caramel.
Fleur de sel or sea salt → Kosher salt or finishing sea salt (reduce to ½ teaspoon). Fleur de sel has a delicate minerality, but other salts work—just use less since they're often saltier.
Unhulled sesame seeds → Toasted sliced almonds or a mix of sesame and pumpkin seeds (keep the same weight). Different textures and flavors, but the brittle will still be delicious. Avoid raw nuts; toast them first like the sesame.
Unsalted butter → Ghee (same amount). Ghee adds a subtle nutty, deeper flavor and is traditional in Middle Eastern sweets. The brittle may be slightly darker.