Sesame Seed Peanut Brittle Coupes Recipes

SESAME SEED-PEANUT BRITTLE COUPES

Steps:

• Butter baking sheet. Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns dark amber color, swirling pan occasionally and washing down sugar crystals on side of pan and wet pastry brush, about 13 minutes. Mix in peanuts and butter, then sesame seeds. Immediately pour mixture onto prepared sheet. Cool completely. Break into pieces. Grind coarsely in processor using on/off turns. (Can be prepared 2 weeks ahead. Chill in airtight container.)
• Scoop ice cream into dishes. top with brittle. Spoon rum over; serve.

SESAME BRITTLE

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Combine sugar, honey, and water in a small, thick bottomed saucepan over medium heat. Cook and stir until a smooth slurry forms, about 3 minutes. Stir in raw sesame seeds.
• Cook over medium-low heat, stirring often, until mixture turns an amber-caramel color, 5 to 10 minutes. A candy thermometer should read 300 degrees F (150 degrees C). Remove saucepan from heat. Stir in butter and vanilla extract. Pour mixture onto prepared baking sheet.
• Cool until hardened, 15 to 20 minutes. Break into pieces.

SESAME SEED BRITTLE

Steps:

• Sprinkle sesame seed in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove from heat.
• Spray 15x10x1-inch pan with cooking spray. In 2-quart microwavable bowl, stir together sugar, corn syrup and salt. Microwave uncovered on High 4 minutes or until bubbling. Stir in butter and toasted sesame seed. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until golden brown.
• Stir in vanilla and baking soda (mixture will foam). Immediately pour mixture into pan; spread with lightly greased spatula to 1/4-inch thickness. Cool completely, about 30 minutes. Break into 1 1/2-inch pieces.

SESAME SEED BRITTLE

Steps:

• Lightly grease a 12-by-9-inch pan, and set aside. Place the honey and sugar in a medium saucepan set over medium heat, and cook, stirring, until the sugar has dissolved. Bring mixture to a boil, and let boil until it reaches 320 degrees, about 6 minutes.
• Remove from heat, add the sesame seeds, almonds, and sunflower seeds, and stir to combine. Pour the mixture onto the prepared pan, and spread out using a greased spatula. Place pan on a wire rack to cool. When brittle is cooled but not hard, ease it out of pan. Place brittle on a wire rack to cool completely. Break the brittle into serving-size pieces.

GAJAK (PEANUT-SESAME BRITTLE)

Steps:

• Grease the back of a sheet pan and a rolling pin with ghee and set aside.
• Heat a wide, heavy-bottomed skillet over medium-low heat for 1 to 2 minutes. Add the ghee, jaggery and 1 tablespoon water and stir well to combine. Cook, stirring occasionally, until the caramel starts to brown and reaches 300 degrees on an instant-read or candy thermometer, about 8 to 10 minutes; you're looking for the "hard crack" stage or the point where a drop of the caramel in cold water hardens into a crunchy toffee. Don't rush this by turning the heat up too high: The caramel will burn in an instant.
• As soon as you reach 300 degrees, remove pan from the heat and quickly fold in the peanuts (and any fine powder from chopping), both types of sesame seeds, the salt and cardamom, if using, and stir until well combined. Immediately turn the mass out onto the back of the sheet pan and roll to an even 1/4-inch thickness, keeping the sides as straight as possible.
• Let set until cool enough to handle but still pliable, about 3 to 4 minutes, and slide onto a cutting board. Cut into 2-by-2-inch pieces. (Alternatively, when fully cool, the brittle can be broken into uneven, rustic chunks.) Let set completely until hard before serving. The flavors start to come together after it's been setting for 30 minutes, but it's best after 45 minutes, or even 1 hour.