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Ses-tea-me Brittle

Bobbie Howard TeaChef Level 1

I love sesame candy and with the popped rice in this tea, it creates a sweet treat.

45 m 2


  • 2 c. sugar
  • 1 c. light corn syrup
  • 1/4 c. butter (not margarine)
  • 1/2 c. water
  • 1 c. toasted sesame seeds
  • 3 tbsp. genmai cha leaves
  • 1/2 tsp. baking soda


Butter 2 baking sheets and set aside. Butter sides of a heavy 3 quart saucepan. In saucepan combine sugar, corn syrup, butter, and water. Cook and stir constantly over a medium flame. Clip a candy thermometer to pan. Stir over medium-low heat to soft crack stage (275°F), about 30 min. Add sesame seeds and tea and stir until hard crack stage (295°F), about 15-20 more min. Remove from heat and remove thermometer.

Very quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour into prepared baking sheets. Cool and break into pieces. Store in tightly covered containers, IF there is any left over to store. There never is in our home.

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