Sesame seed brittle (Cubbaita di giugiulena)

AT A GLANCE

  • Serves 25 people

  • 225 gm (1½ cups) sesame seeds
  • 75 gm (1/3 cup) sugar
  • 250 ml (1 cup) honey
  • 1 lemon, finely grated rind only
  • ¼ tsp ground cinnamon
01   Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat. Cook, stirring occasionally, until mixture reaches 160C on a sugar thermometer.
02   Line a 20cm-square cake pan with baking paper. Pour mixture into pan and smooth top. Allow to cool slightly, then loosen edges from pan and, using a sharp knife, cut into diamonds. Place on baking paper to cool completely. Brittle will keep in an airtight container for up to two weeks.

Recipe:

RODNEY DUNN

Photography:

CON POULOS

Styling:

RODNEY DUNN AND MEGAN MORTON

FEATURED IN

May 2007

May 2007

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