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Benne Seed Brittle is a sweet Southern candy made with benne seeds (sesame seeds), sugar, and butter, perfect for snacking or as a dessert topping. This recipe traces its origins to colonial times when benne seeds, brought over by Africans, became a staple in Lowcountry dishes. Today, it offers characteristic nuttiness and burnt-honey notes, making it a versatile addition to modern desserts like cookies and ice creams.
Benne Seed Brittle, a Southern candy made with benne seeds (sesame seeds), sugar, corn syrup, and butter, offers a delightful crunch, familiar warmth, and nutty flavor. Whether you’re topping fudgy brownies, mixing it into cookie dough, or simply enjoying it on its own, Benne Brittle is a versatile treat that’s easy to make. Here in Charleston, South Carolina, benne seeds are an ingredient as old as our city. They are often toasted to bring out their rich, nutty flavor before being used in various dishes. In just 15 minutes, you can whip up a batch of this sweet brittle, then let it cool before breaking it into shards.
Benne seeds, a Bantu (Africa) word for sesame seeds, have a deep-rooted history here in the Lowcountry, brought over by enslaved Africans in the early 1700s. These seeds were initially planted in small gardens by the enslaved people who valued them for their nutritious and culinary benefits. Benne seeds were used in various dishes, from okra perloo and savory soups and stews, to traditional sweets. The benne wafer, a beloved Charleston treat also known as benne seed cocktailers, dates back to colonial times and is often enjoyed by locals and tourists alike. Benne wafers, along with another popular candy from the 19th century, groundnut cakes, inspired the creation of later, similar-ingredient candies to include benne brittle. This delightful combination of benne seeds, sugar, and butter offers a sweet nod to the past while delighting modern palates.
When pairing flavors with Benne Seed Brittle, think beyond the usual. The nutty, caramel-like taste of benne seeds is beautifully complemented by rich, warm flavors. For a sophisticated touch, consider incorporating bourbon into your recipes. Bourbon’s deep, oaky notes harmonize perfectly with the burnt-honey nuances of benne brittle. Try sprinkling crushed benne brittle over bourbon pudding for an indulgent dessert that showcases the rich culinary heritage of Charleston. This combination not only highlights the characteristic nuttiness of benne seeds but also celebrates the Lowcountry’s vibrant food culture.
Recipe Highlights
· Appeals to Peanut Brittle Lovers – If you enjoy old-fashioned peanut brittle, benne seed brittle will win you over EASILY.
· Versatile Usage – Benne brittle is not only delicious on its own but can also be crushed and added to cookie dough, mixed into Rice Krispie Treats, or crushed and used to rim bourbon cocktail glasses.
· Nutritional Benefits – Benne seeds are naturally gluten-free and packed with nutrients, including protein, calcium, and various vitamins and minerals, making this candy more nutritious than other sweets.
· Great Holiday Cookie and Candy Tin Topper – Preparation takes only 15 minutes of active time. Its characteristic nuttiness and satisfying snap make it a good addition to homemade treats.
What’s the Difference Between Benne Seeds and Sesame Seeds?
Benne seeds and sesame seeds are essentially the same, both coming from the plant Sesamum indicum. However, there are subtle differences. Benne seeds refer specifically to heirloom varieties brought to the United States by enslaved Africans during colonial times. These seeds are significant in traditional Gullah cuisine in the Lowcountry region of South Carolina. They have a richer, nuttier flavor with pronounced burnt-honey notes when toasted, compared to the milder flavor of modern sesame seeds. Modern sesame seeds, which are widely available in supermarkets, have been selectively bred for higher yields and uniformity, often resulting in a less intense flavor profile. Historically, benne seeds were cultivated for their oil and used in dishes like stews and soups, adding depth and umami nuances. These seeds are used globally in various culinary applications, from tahini in Middle Eastern dishes to toppings for Asian buns.
Ingredients for Benne Brittle
If you don’t live in the Lowcountry of South Carolina near Charleston, chances are Benne seeds are going to be difficult to source. Use raw sesame seeds you can buy from your grocer, or purchase Benne seeds for an authentic experience.
- Benne Seeds: Also known as sesame seeds, these tiny seeds are packed with nutty flavor and a characteristic crunch.
- Sugar: Provides the sweet base for the brittle, caramelizing beautifully as it cooks.
- Light Corn Syrup: Helps prevent the sugar from crystallizing, ensuring a smooth, glossy finish.
- Unsalted Butter: Adds richness and depth, balancing the sweetness with a touch of creamy flavor.
- Kosher Salt: Enhances the overall taste, providing a subtle contrast to the sweetness.
- Baking soda: Creates a lighter, more brittle texture by causing a chemical reaction that produces tiny bubbles in the candy.
- Sea Salt: Sprinkled on top for a perfect finishing touch, adding a slight crunch and burst of salty flavor.
Variations
- Pecans, Almonds, or Other Nuts – add to the caramel with the benne seeds for a nutty and crunchy bite.
- Smoked Sea Salt – more unique than plain sea salt, highlights the caramel.
Step By Step Instructions
Toasting the seeds is not a prerequisite, but it does enhance the flavor. If you do, toast in a dry skillet over medium heat, stirring occasionally, until they are golden brown and fragrant.
Step 1. Spray a parchment-lined baking sheet with non-stick cooking spray. Set aside. In a medium saucepan, combine 1 cup of granulated sugar, 1/2 cup of light corn syrup, and 3 tablespoons of tap water. Heat the sugar and corn syrup mixture over medium heat, stirring occasionally with a wooden spoon until the sugar dissolves completely.
Step 2. Attach a candy thermometer to the side of the saucepan and bring the mixture to a boil and it registers 290°F (soft crack stage), about 4 to 5 minutes.
Step 3. Quickly stir in 1 tablespoon of unsalted butter, 1 teaspoon of Kosher salt, and the benne seeds. The mixture will initially bubble up. Cook the syrup, stirring, until the thermometer registers 300°F. Sprinkle 1 teaspoon of baking soda over the surface and stir to blend.
Step 4. Immediately pour the caramel mixture out onto the prepared baking sheet and smooth out to all corners using a spatula. Sprinkle with coarse sea salt and allow to cool COMPLETELY before peeling away parchment and breaking into shards.
Wine, Beer, and Liquor Cocktail Pairings
I hosted the dessert course for a holiday progressive dinner, featuring benne seed brittle in all my desserts and using pulverized shards to rim cocktail glasses for my signature bourbon cocktail that evening, and these are the wines, beers, and liquor pairings I learned worked best.
Wine – The honeyed notes and natural acidity in a late harvest Riesling perfectly complement the sweet and nutty flavors of benne brittle. Moscato’s light, fruity flavors and slight effervescence offer a delightful contrast to the crunch and richness of the brittle.
Beer – A rich, malty porter with nutty undertones will enhance the characteristic nuttiness of the benne seeds. The caramel and toffee notes in a brown ale pair well with the buttery sweetness of the brittle.
Liquor Cocktails
- Bourbon Old Fashioned – The caramel and vanilla notes in bourbon echo the flavors in the brittle, making it a perfect pairing.
- Vanilla Vodka Cream Soda – The sweetness and creaminess of this cocktail blend nicely with the crunchy, sweet brittle.
Storage
Store the benne seed brittle in an airtight container at room temperature up to 4 weeks to maintain its crunchy texture. Moisture from exposure will degrade its surface and cause it to be tacky.
Jenny’s Recipe Pro Tips
- Toasting the benne seeds enhances their characteristic nuttiness and burnt-honey notes.
- To ensure the sugar mixture reaches the correct temperature use a candy thermometer.
- Before you start cooking, prepare your workspace and have all your ingredients measured and ready. The process moves quickly once the sugar mixture is ready, and you won’t have time to prepare anything else.
Recipe FAQs
Yes, you can use regular sesame seeds in place of benne seeds.
Baking soda is added to the caramel mixture to create tiny air bubbles, which result in a lighter and more brittle texture. This chemical reaction makes the candy less dense and easier to bite into.
Benne seed brittle is versatile and can be crushed and added to cookie dough, mixed into rice Krispie treats, or used as a topping for fudgy brownies and cakes. Additionally, you can use pulverized shards to rim cocktail glasses for a unique and flavorful touch.
Very, Very Charleston Recipes!
Benne Seed Brittle, the Peanut Brittle of The South
Equipment
- 1 large rimmed baking sheet
- candy thermometer
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 3 tablespoons water
- 1 tablespoon unsalted butter
- 1 teaspoon Kosher salt
- 1 1/2 cups benne seeds (sesame seeds), Recommended – toast in dry skillet over medium heat, stirring until golden and fragrant.
- 1 teaspoon baking soda
- 1 to 1 1/2 teaspoons coarse sea salt, Optional but recommended
Instructions
- Assemble work area and measure all ingredients. Spray a parchment-lined baking sheet with non-stick cooking spray. Set aside.
- In a medium saucepan, combine sugar, corn syrup, and water. Heat mixture over medium heat, stirring occasionally until the sugar dissolves completely. Liquid should be clear, not cloudy.1 cup granulated sugar, 1/2 cup light corn syrup, 3 tablespoons water
- Attach thermometer to the wall of the saucepan. Bring mixture to a boil and cook, CONSTANTLY MONITORED, until it reaches 290°F (soft crack stage), about 4 to 5 minutes. Note – nothing says fire like an unattended pot of caramel sugar – you absolutely cannot and must not walk away during this process.
- Quickly stir in butter, Kosher salt, and seeds. The mixture will initially bubble up. Cook the syrup, stirring, until the thermometer registers 300°F. Sprinkle baking soda over the surface and stir to blend.1 tablespoon unsalted butter, 1 teaspoon Kosher salt, 1 1/2 cups benne seeds (sesame seeds), 1 teaspoon baking soda
- Immediately pour the caramel mixture out onto the prepared baking sheet and smooth out to all corners using a spatula. Sprinkle with coarse sea salt, if desired, and allow to cool COMPLETELY before peeling away parchment and breaking into shards.1 to 1 1/2 teaspoons coarse sea salt
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
