Benne Brittle

Benne brittle is the Charleston version of peanut brittle. It has been made in the Lowcountry since at least the late nineteenth century, and probably predates that.

  • 2 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 cups parched benne seed (sesame seeds)

In a 2-quart saucepan over medium-high heat, add the extracts to the sugar. Heat the e sugar, stirring constantly, until it melts. Add the benne seed, stirring them in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered sheet pans. Using a sharp knife, score the candy in 1-inch squares while still warm. Break along the lines when cold.

2 Comments so far »

  1. Benne Brittle | Cajunverse said

    October 2 2009 @ 11:09 pm

    [...] http://chefrick.com/ Share and [...]

  2. carole said

    August 17 2010 @ 8:42 am

    It’s good I would make it again

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