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Sesame seed brittle (Cubbaita di giugiulena)

Australian Gourmet Traveller Italian sweets recipe for sesame seed brittle (cubbaita di giugiulena)

By Rodney Dunn
  • Serves 25
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Sesame seed brittle (Cubbaita di giugiulena)


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


  • 1
    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.
  • 2
    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.
  • Author: Rodney Dunn