Sesame Butter Brittle
By Ming Tsai
4 ounces (1 stick) unsalted butter
1 cup sugar
3/4 cup white sesame seeds, toasted
1 teaspoon sea salt (Hawaiian or white)
In a medium saucepot over high heat, melt butter and sugar and stir to combine. Without stirring, cook until mixture becomes a light to medium caramel color, about 3-5 minutes, then add sesame seeds and stir in.
Pour mixture onto a * silpat and spread into an even, thin layer, about 1/8 to /4-inch thick, with wooden spoon. (Don't worry if shape is irregular.) Immediately sprinkle sea salt over top of mixture and lightly press into caramel using spoon. Allow to set-up for about 10-15 minutes. When brittle has hardened and cooled, break into pieces and enjoy. Store in an air-tight container.
*If not using a silpat* use a 1/2 sheet pan with parchment sprayed generously with cooking spray or wax paper.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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