This past Sunday was the Super Bowl. A day of mingling with friends, cheering on your favorite football team and last but not least, eating. We did quite bit of that too, but in moderation. I’m learning! We broke out all sorts of goodies, like some Shredded Beef Verde Empanadas (recipe coming soon), my Crunchy Buffalo Chicken Meatballs with Bleu Cheese Drizzle and Hot Sauce, a Smoked Brisket – Brined, Dry Rubbed and Cherry Wood Smoked and a fantastic new Roasted Garlic Artichoke dip to name a few savory things. For the dessert time I made up some great No Bake Peanut Butter Bars and these sweet beauties, Orange Sesame Seed Brittle dipped in Chocolate.
In An Edible Mosaic by Faith E. Gorsky I found a wonderful recipe for a seed brittle. Sesame seed to be exact, and I really wanted to make it for the Super Bowl party we were having. The subtitle of the book is Middle Eastern Fare with Extraordinary Flair and the pictures back it up. It is a beautifully photographed cookbook with some amazing recipes.
I took the liberty of putting orange zest into the mix as well as a dusting of aromatic and warm cinnamon. Ever the sweet tooth addict, I figured a simple dipping in melted chocolate would make for quite the delicious dessert treat.
As with any recipe cooking with sugar, please be extra careful not to burn yourself, or the sugar, and work quickly. After adding the sesame seeds to the melted sugar it sets fairly quickly. As in REALLY quickly. I had to make this twice as it stuck to my pan and I ended up with a 8-inch square sesame seed brittle piece!
Don’t be afraid to score it with an oiled knife after a minute or two tops after you pour it in the oiled pan. Flip it out and cut it into squares and you will be quite delighted with the outcome.
This one moves pretty quickly so let’s start by preheating the oven to 350°F. Spread the sesame seeds on a baking sheet and toast for 10 minutes. Next, coat the bottom and sides of a 8×8” baking pan with a light coating of vegetable oil. Set aside.
While sesame seeds are toasting, add the sugar and orange blossom water to a heavy saucepan and cook over moderately high heat until the sugar is melted being careful not to burn it.
Don’t stir until about two thirds of the sugar is melted. Using a heat proof rubber spatular or wooden spoon to stir until all sugar is melted, about 8-10 minutes.
Remove the toasted sesame seeds from the oven and add to the melted sugar.
Working quickly stir to mix thoroughly and pour mixture into the oiled pan. Spread evenly with spatula dipped in vegetable oil if necessary. Sprinkle with cinnamon.
Allow to cool for one, two minutes tops and score into 16 squares with knife dipped in oil.
After 2 more minutes immediately flip onto cutting board and cut completely into squares.
Zest orange on top if desired and serve.
Once cooled completely and firm I dipped half the batch into melted chocolate for a little something extra.
Keep in an airtight container at room temperature.
- 2 tsp vegetable oil
- 1 cup sesame seeds
- 1 cup sugar
- 1 tsp orange blossom water
- ½ tsp cinnamon
- orange zest for garnish
- Preheat oven to 350°F.
- Spread the sesame seeds on a baking sheet and toast for 10 minutes.
- Coat the bottom and sides of a 8x8” baking pan. Set aside.
- While sesame seeds are toasting, add the sugar and orange blossom water to a heavy saucepan and cook over moderately high heat until the sugar is melted being careful not to burn it. Don’t stir until about two thirds of it is melted. Using a heatproof rubber spatula or wooden spoon to until all sugar is melted, about 6-8 minutes.
- Remove the toasted sesame seeds from the oven and add to the melted sugar.
- Working quickly stir to mix thoroughly an pour mixture into oiled pan. Spread evenly with spatula dipped in oil if necessary. Sprinkle with cinnamon.
- Allow to cool for two minutes and score into 16 squares with knife dipped in oil. After 2 more minutes flip onto cutting board and cut completely into squares.
- Zest orange on top if desired an serve. Keep in an airtight container at room temperature.
Adapted from Faith Gorsky’s recipe in An Edible Mosaic. You can find her over at her site An Edible Mosaic, too.