Sesame Brittle

Ah! Happiness is when an Ottolenghi recipe (Book: Sweet) looks exactly like the picture – well except without the black sesame seeds. The taste ? Well imagine every sesame laddoo, Burfi or chikki you’ve ever had- this is better

Oven at 375, dissolve 100 g light corn syrup, 100g sugar, 3.5 tbsp butter and pinch of salt on the stovetop. Add 125 g of toasted sesame seeds and mix

Divide the mixture into 2 blobs on silpats or parchment cut to fit half baking sheets. Put another parchment sheet on top and roll to 1/8 inch thickness. Wait for a minute to cool and peel off top parchment. Slide on baking sheet and bake for around 15 min ( I burnt one batch because the instructions said 20 min)

Wait for them to cool – shatter into shards. Use as a garnish or just to eat. The recipe laughably says these will last for a week- it’s going to be tough to have them last for a day at the rate they are disappearing