Ginger Sesame Brittle Recipes

Steps:

• Preheat oven to 350 degrees. Toast sesame seeds on a 12-by-17-inch rimmed baking sheet until pale golden brown, about 13 minutes.
• Coat another 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, corn syrup, water, and butter to a boil in a small saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and stir in sesame seeds, ginger, baking soda, and 1/4 teaspoon salt. Pour onto coated baking sheet, and spread into an even 1/2-inch-thick layer. Let coolcompletely. Cut into pieces.

Steps:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
• Slowly bring the mixture to a boil over medium heat, stirring constantly.
• As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.

Steps:

• To make the brittle, line a heavy baking tray with parchment, and put the maple syrup, sugar, butter and 25ml water in a heavy-based saucepan. Stir until the sugar has melted, then leave to bubble on a medium heat for 15 mins or until dark golden brown. Stir in the sesame seeds and sea salt flakes, and stir briefly before pouring onto the lined tray. Working carefully so you don't touch the sugar and burn yourself, spread out into a thin layer. Leave to cool and harden.
• Mix the lime juice and most of the lime zest with the ground ginger, mixed spice and maple syrup. Top and tail the pineapple, cut away the skin and any black marks from the flesh, then cut into 1cm slices. Toss with the lime and maple mix, then leave for at least 30 mins to marinate.
• Wait until the embers are low on a barbecue (the ideal time is after you've cooked a main) or heat a griddle pan to hot. Lightly oil the grill bars or griddle pan to prevent the fruit from sticking, and grill the pineapple for 1-2 mins on each side until golden and lightly charred. Cut into bite-sized shards, then transfer to a platter while you cook the rest.
• Finely slice the larger basil or mint leaves and keep the smaller leaves whole. Bash the brittle into pieces, and serve scattered over the charred pineapple with the herbs and a drizzle of the marinade. Scatter the remaining lime zest over the yogurt or frozen yogurt and serve on the side.

Steps:

• Preheat the oven to 350 degrees F.
• Place the sesame sees on a large cookie sheet or jelly roll pan and toast them in the oven for 15 minutes.
• Place the seeds in a 3 quart pan. Add the sugar, corn syrup, 1/3 cup water and margarine to the sesame seeds.
• Bring to a boil over medium heat, stirring constantly.
• Once it's come to the boil, continue to cook without stirring until the temperature reaches 270 degrees F on a candy thermometer or until a small amount of the mixture forms a ball when dropped into very cold water. (I don't have a candy thermometer, so I use the ball test.) This can take 15 to 20 minutes or more. The ball should be "plastic" in texture but should hold the ball shape.
• Grease a jelly roll pan.
• Stir the baking soda into the sesame seed mixture and pour into the jelly roll pan.
• Spread the mixture with a metal spatula so it is 1/4 inch thick.
• Cool completely and then break into pieces.
• Don't forget to brush your teeth well after munching on these.

Steps:

• Pour the sugar into a small, heavy saucepan set over medium heat. Watch the pan constantly throughout the entire cooking process. When the sugar begins to melt, stir occasionally with a fork.
• Add the ginger and cook, stirring occasionally, until all the sugar is melted (the candied ginger will not melt) and the mixture is a deep amber color.
• Immediately remove from the heat and pour the mixture onto a buttered sheet pan. Let cool and harden, about 30 minutes. Chop the brittle coarsely with a large knife. Eat plain, or serve over ice cream.