My Armenian Grandmother must have had a wicked sweet tooth. Whenever I think of her, the first thing that comes to mind was her many candy dishes punctuating every flat surface throughout her living room. Each one had its own variety of candy in it. So, having inherited that sweet tooth myself, I knew that candy dish terrain like it was a map of my own hand. One dish in particular, was my favorite. It never disappointed. She always seemed to have an endless supply of sesame brittle. Little rectangles wrapped in clear cellophane. No print on the wrapper, nothing to complicate the simple package of perfection. Just simple ingredients that result in a crunchy, buttery, nutty and sweet candy.
Sesame Sriracha Brittle
Line a baking sheet with parchment paper and get all of your ingredients together so you can work quickly.
Notes: (These notes are important…please read!)
- Please be careful when working with hot sugar. Seriously, it’s the hottest thing your skin will ever meet in the kitchen. Do not attempt to lick any spoons in this recipe and I suggest not making this with children. They can help taste-test when fully cooled.
- As I stated above, getting all of your ingredients out and measured, or at least having all of your tools beside the stove top will help. You will need to stir continuously, and once the mixture gets to that point of being done, you will want to work quickly (but carefully).