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Sesame seed brittle (Cubbaita di giugiulena)

You'll need

225 gm (1½ cups) sesame seeds 75 gm (1/3 cup) sugar 250 ml (1 cup) honey 1 lemon, finely grated rind only ¼ tsp ground cinnamon


  • 01
  • Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat. Cook, stirring occasionally, until mixture reaches 160C on a sugar thermometer.
  • 02
  • Line a 20cm-square cake pan with baking paper. Pour mixture into pan and smooth top. Allow to cool slightly, then loosen edges from pan and, using a sharp knife, cut into diamonds. Place on baking paper to cool completely. Brittle will keep in an airtight container for up to two weeks.

At A Glance

  • Serves 25 people
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At A Glance

  • Serves 25 people

Featured in

May 2007

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