Stovetop Honey and Sesame Brittle Crisps
Golden, shattering brittle studded with toasted sesame seeds and bound with warm honey and butter. These crisps come together quickly on the stovetop without a candy thermometer—the amber color and nutty aroma tell you when they're ready. Finish with fleur de sel to balance the sweetness and add sophistication. Perfect for snacking, gift-giving, or crushing over desserts.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 30 min
- Total
- 52 min
- Makes
- About 1 pound (450 g) brittle; approximately 24–30 pieces
Steps
Before you start
- Line a 9×13-inch (23×33 cm) baking sheet with parchment paper
- Measure all ingredients in advance—the brittle cooks quickly and you won't have time to measure once you start
- Toast the sesame seeds first in a dry skillet over medium heat for 2–3 minutes to deepen their flavor before adding them
Toast the sesame seeds
- Heat a dry skillet over medium heat.
- Add the toasted sesame seeds and cook for 2–3 minutes, stirring frequently, until they become fragrant and deepen in color.
- Pour onto a plate to cool and prevent further toasting.
- This step is crucial for building flavor—don't skip it.
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Ready when: Sesame seeds smell nutty and toasty, not burnt
Tip: Watch carefully; sesame burns quickly. If you smell a bitter note, discard and start over.
Combine honey and butter
- In a heavy-bottomed 2-quart saucepan, combine the honey and cubed butter over medium heat.
- Stir constantly with a wooden spoon until the butter melts completely and the mixture is smooth, about 2 minutes.
- The honey should be warm but not boiling yet.
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Ready when: Butter is fully melted and mixture is uniform
Tip: Use a heavy pan so heat distributes evenly and the honey doesn't scorch on the bottom.
Raise heat and cook to amberOven 310°F / 155°C
- Increase the heat to medium-high.
- Stop stirring now and let the mixture bubble gently.
- Watch it carefully as it darkens.
- Use a candy thermometer if you have one (aim for 300–310°F / 149–154°C, the hard-crack stage), or rely on the color: the mixture should turn a deep golden amber, like sweet tea, in about 8–10 minutes.
- You should smell a caramelized, nutty aroma.
- Do not let it turn dark brown or black, or it will taste bitter.
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Ready when: Mixture is deep golden amber; a drop on a cold plate cracks and hardens immediately
Tip: Do not stir after raising the heat—stirring encourages crystallization. If you use a thermometer, swirl the pan gently to ensure an even reading.
Add toasted sesame seeds and salt
- Remove the pan from heat immediately.
- Working quickly (the mixture hardens fast), add the cooled toasted sesame seeds and the fine sea salt.
- Stir vigorously with the wooden spoon for about 1 minute, ensuring the seeds are evenly distributed throughout the hot caramel.
- If using vanilla extract, add it now and stir.
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Ready when: Sesame seeds are evenly suspended throughout and color is uniform
Tip: Work fast—the caramel thickens quickly. If it becomes too stiff to stir, return it to low heat for 10 seconds to loosen it.
Add baking soda and pour
- Add the baking soda.
- The mixture will foam and bubble slightly (this is the baking soda reacting with the honey; it creates a lighter, more brittle texture).
- Stir quickly for about 15 seconds to distribute the baking soda.
- Immediately pour the foaming mixture onto your prepared parchment-lined baking sheet, spreading it gently with the wooden spoon into a single, even layer (about ¼ inch / 6 mm thick).
- Work quickly—it sets rapidly.
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Ready when: Mixture is spread into an even layer on parchment
Tip: Don't overthink the spreading—the brittle doesn't need to be perfectly smooth. Light dimples and uneven edges add to its charm.
Cool and finish
- Let the brittle cool completely at room temperature on the baking sheet, about 25–30 minutes.
- As it cools, it will harden and become crispy.
- If you like, sprinkle the coarse fleur de sel or finishing salt over the surface while it's still warm (within 2 minutes of pouring) for a contrast of sweet and salty.
- Once completely cooled and hardened, break the brittle into pieces by hand or tap with a wooden spoon.
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Ready when: Brittle is cool to the touch and snaps cleanly when bent or tapped
Tip: Resist the urge to refrigerate—this can cause the brittle to weep and become sticky. Room-temperature cooling gives the best texture.
Good to know
Tips
- Toast the sesame seeds in a dry pan before adding them to the brittle—this one step makes a huge difference in depth and nuttiness.
- Use a heavy-bottomed pan so the honey and butter heat evenly. Thin pans can create hot spots that lead to uneven color and burnt patches.
- If your brittle turns out chewy instead of crispy, it likely didn't reach hard-crack stage. Next time, cook it 1–2 minutes longer or until it's a darker amber color.
- Humidity is the enemy of brittle. Make this on a dry day, store it in an airtight container, and avoid opening it repeatedly. If it becomes sticky, place a silica gel packet in the container.
Make ahead
Store cooled brittle in an airtight container at room temperature for up to 7 days. Do not refrigerate or freeze, as moisture will cause stickiness.
Storage & reheating
Room temperature: up to 7 days in an airtight container away from humidity. Fridge: not recommended. Freezer: not recommended. If the brittle becomes sticky due to humidity, place it in an airtight container with a silica gel packet.
Substitutions
- raw or unhulled sesame seeds → Sunflower seeds, pumpkin seeds, or chopped roasted peanuts. Toast seeds or nuts the same way as sesame. Use the same weight. The flavor will shift—sunflower seeds are milder, peanuts are richer.
- raw honey or clover honey → Maple syrup or light brown rice syrup. Use the same volume. Maple syrup will add a subtle woody note; rice syrup is more neutral. Both will cook at similar temperatures, so the method remains the same.
- vanilla extract → Almond extract, 1/8 teaspoon, or skip entirely. Almond extract is potent—use half the amount and stir well to distribute. Skipping it leaves you with a pure honey-sesame flavor.
- fleur de sel or finishing sea salt (coarse, for topping) → Maldon sea salt or any flaky finishing salt. Use the same amount. Any coarse, flaky salt will add a nice textural and salty contrast. Table salt is finer and less elegant on top.
