They are not, however, by any means, sugar free.
Indeed, its not really possible to make brittle that isn’t full of sugar, but I thought I’d have a go at making some using raw agave nectar or honey. I figured this would affect the resulting crunchiness and it did – they were chewy with a slight crunch, but did not snap!
I also used butter but would like to try them with coconut oil for a dairy free recipe.
I made these a couple of weeks ago (its taken a while to get them to the blog!), and whilst they were delicious to taste, they became soft after a day and so I kept them in the refrigerator.
The boy drizzled his with some in melted chocolate which he loved of course, but I liked then just as they were, with a hot mug of lemon and ginger tea!
- 2 tbs unsweetened desiccated coconunt
- 1 tbs hazelnuts, chopped
- 4 tbs white sesame seeds (adding in some black sesame seeds will look pretty if you have them)
- Pinch salt
- 1/4 tsp mixed spice
- 2 tbsp butter
- 4 tbsp honey
- Preheat oven to 200C
- line a baking sheet with baking paper and lightly oil. Set aside
- In a pan over a medium heat, toast the hazelnuts and sesame seeds golden.
- In a bowl mix together the seeds and nuts with the salt, spices and coconut
- In a saucepan, melt the butter over a low heat and stir in the honey.
- Stir in the sesame seed mix until well combined
- pour onto the prepared baking sheet place some baking paper on top
- Roll out to a thickness of about 0.5 centimeter, and bake for 10 minutes, until golden brown
- Removed from the oven and slice while still warm and soft. (Eat a piece! or two!)
- Layer the slices on parchment paper and refrigerate for 30 minutes to harden
- Store in an airtight container in the refrigerator