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This crunchy vegan sesame seed brittle is the perfect sweet treat that is vegan, gluten-free, and peanut-free! Making this a great treat for everyone! It's also a great little dessert to make as a gift, or to hand out for Halloween for the allergen-friendly crowd.
I am used to living in places where allergen-friendly options are just not really available. Candy stores don't have anything here, and people who make homemade treats and sell them never think about the allergen-friendly community. I'm sure a lot of you can relate to this.
This candy was inspired by never having options anywhere. If you're looking for other sweet treats, check out my delicious vegan cupcakes, or this slightly sweet avocado bread!
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What is Brittle?
Brittle is typically made using peanuts and sugar that is made into a hard candy sheet that is then broken into different pieces, because it's... brittle. Tee hee.
Almost every country has its own version of this deliciously sweet crack candy. Sesame seed brittle is most common in Asian countries.
🥘Ingredients
You really only need these two ingredients for this recipe, however you can add in other helpful ingredients that can only elevate this recipe:
Salt - a pinch of salt in sweet recipes is usually a given.
Vanilla - a bit of vanilla would absolutely enhance the flavors of this candy.
Please see recipe card below for exact measurements.
🔪Instructions
Step One - In a sauce pot, add maple syrup.
Step Two - Bring the maple syrup to a boil and up to a temperature of at least 260 F or 126 C. I also recommend a candy therm, but it's not totally necessary (as you can see, I didn't have one).
Once the maple syrup is up to temperature, turn the heat to low, and add the sesame seeds. Stir frequently and let the sesame seeds cook a little bit, maybe 5 minutes.
Step Three - Have a silicone mat or parchment paper ready to spread your mixture onto. This stuff starts to harden fast, so you will need to work quickly to dump and spread.
Step Four - Allow the bark to rest on the counter for up to 4 hours. It might not take 4 hours to harden, you can keep checking back after a couple of hours to see if the results are what you were going for. Then break it up with your hands, carefully.
👩🏻🍳Chef's Note
The temperature of the sugar is very important. It must be above 260 F (126 C). Ideally 300F or 180 C in order for this to work properly and for the sugar to harden correctly.
This recipe will not be like the classic peanut brittle crunch-wise, and that's because of the maple syrup. If you're looking for a crunchier candy, try plain, white, granulated sugar.
📖Substitutions or Variations
You can try different sugars for this recipe. While I am using only maple syrup, you can do a combination of crystalized sugar and maple syrup, too.
You can try different flavors, such as vanilla, or almond. Just use extracts.
I've not tried it, but maybe some sesame seed butter for added richness would be delicious.
Try adding in some vegan butter to make a more caramel-like flavor.
You can also add in other seeds, or even nuts if you'd like.
Check out some of my other tasty treats!
- The Best Non-Dairy Vanilla Cupcakes
- Perfect Vegan Buttercream Frosting
- Vegan Avocado Bread
- Vegan Matcha Creme Brûlée
🍱Storage
Dry storage - Store in an airtight container in a neutral temperature area, such as a pantry or even on your counter. Should last up to 2 weeks.
Refrigerator - Store in an airtight container for a month.
Freezer - Store in a freezer safe container or bag for up to 1 year.
I typically always store my sesame brittle in the freezer.
❓Frequently Asked Questions
Nope! The hot sugar will cook the sesame seeds and brown them up just fine. Overcooking sesame seeds could cause them to become bitter.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
*This article may contain affiliate links. If you'd like to know more, check out my privacy policy!*
📖 Recipe
Vegan Sesame Seed Brittle (2 Ingredients)
Equipment
- 1 candy thermometer optional (can use a regular kitchen thermometer, you'll just have to hold it.
- 1 sauce pot
- 1 sheet pan
- 1 silicone mat or parchment paper
Ingredients
- 1 cup maple syrup
- 1 cup sesame seeds I used untoasted.
Instructions
- Lay out a sheet pan with parchment paper or a silicone mat and lightly spray with a little bit of oil. (This is optional, but recommended to keep the brittle from sticking to the paper or mat).
- In a sauce pot, pour in the maple syrup and bring to a boil on high heat. During this time, do not stir the sugar.1 cup maple syrup
- Once boiling, place a thermometer into the syrup. When it reaches 260 F (126 C), add in the sesame seeds and begin to stir frequently.1 cup sesame seeds
- When the temperature reaches 300F, remove the thermometer, grab your spatula and pour onto your surface of choice (silicone or parchment) and do so quickly. Once the sugar hits the air, it will start cooling and hardening immediately. Get it spread out and then set aside to harden for a couple of hours.
- Once hardened, break with hands into pieces and enjoy like you would any brittle.
Notes
- It is very important that your sugar reach at minimum, 260 F (126 C) 300 F (180C) maximum to achieve the classic snappy brittle texture.
- This recipe will be a bit softer than typical brittle due to the type of sugar used. (It's still delicious, I promise). If you want a more true brittle, use regular, granulated, white sugar.
- Storage - Keep in an airtight container on your counter or pantry for up to 1 month, in the refrigerator for up to 3 months, and freezer for up to 1 year.
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