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.