Moroccan · Snack
Sesame Seed Brittle (Halwa dial Zenjlan)
Toasted sesame seeds set in caramelised honey and sugar, then cut into shards, make a crunchy Moroccan sweet-shop brittle sold at moussems and tea stalls. Nutty, glassy and just short of tooth-breaking, it is a simple confection of two ingredients that captures the country's love of sesame and honey.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 8
- Level
- Medium
Ingredients
- 200 g sesame seeds
- 150 g sugar
- 4 tbsp honey
- 1 tbsp butter
- Pinch of salt
- 1/2 tsp orange-blossom water (optional)
Method
- 1
Toast the sesame
Toast the sesame seeds in a dry pan over medium heat, stirring, until golden and fragrant. Tip out and set aside.
- 2
Make the caramel
Gently melt the sugar, honey, butter and salt together, swirling the pan, until amber and smooth — do not stir hard or it crystallises.
- 3
Combine
Off the heat stir in the sesame seeds and the orange-blossom water quickly and evenly.
- 4
Spread thin
Tip onto an oiled sheet of baking paper and press flat with an oiled spatula or second sheet to about 5 mm thick.
- 5
Cool and break
Score into pieces while still warm, then let it set hard and snap into shards.
Chef's tips
- Watch the caramel closely; it goes from amber to burnt in seconds and bitter caramel ruins the brittle.
- Have the toasted sesame ready to add the instant the caramel is done, so it does not seize.
- Oil everything the caramel touches — paper, spatula, hands — because it is very sticky.
Frequently asked questions
Why did my brittle turn grainy?
The sugar crystallised, usually from stirring too much or sugar crystals on the pan sides. Swirl rather than stir, and brush the sides with water while it melts.
How do I store sesame brittle?
In an airtight container in a cool, dry place, with baking paper between layers. Humidity makes it sticky, so keep it sealed and it will stay crisp for a couple of weeks.