From Stella’s Sephardic Kitchen by Stella Cohen…
Almond and Sesame Brittle
Toasted cinnamon seeds, honey and almonds make a deep-golden, chewy treat. Popupar at any celebration, this ancient confection is traditionally offered over the Festivals of Purim and Hanukkah (Feast of Lights). These petite treats, not unlike the nut bars that are popular today are utterly addictive.
5 cups hulled sesame seeds
1 tablespoon plain (all purpose) flour
1 tablespoon blanched spit almonds, toasted
For the syrup:
1 1/2 cups clear honey
1 1/2 cups hot water
1 1/2 cups sugar
SPRINKLE 1 cup of sesame seeds with a pinch of flour and toast lightly in a heavy-based frying pan over a medium heat for 4 minutes or until lightly golden. Shake the pan often and stir with a wooden spoon. Transfer to a bowl. Repeat this process, 1 cup at a time, with the remaining four cups of sesame seeds.
HEAT the honey, water and sugar in a large, heavy-based pan over a medium heat. Bring to a boil, stirring until it thickens and reaches the soft ball stage *. Remove the pan from the heat and pour the mixture into a very large, heatproof bowl.
ADD the almonds and 3 cups of sesame seeds and stir together vigorously with a wooden spoon. Spread the hot mixture onto an oiled worktop. Sprinkle in the remaining two cups of sesame seeds, working it a little at a time into the mixture. Dampen your hands with cold water and roll into four ropes about 1 inch in diameter. Cut diagonally into 1 inch sections using a sharp knife dipped into hot water. Allow to cool at room temperature until hardened.
* The soft ball stage is reached when a small drop of syrup forms into a little ball at the bottom of a cup of cold water. It will flatten and feel soft and pliable.
To store: Place the brittle between layers of baking paper and store in an airtight container up to 1 month.
Enjoy, gentle reader, enjoy!