Sunflower Seed & Sesame Brittle Recipe (葵花籽芝麻脆片)

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  COOK TIME

  Prep 10m • Cook 15m

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1. 200g raw sunflower seed kernels

   unsalted

2. 60g raw black sesame seeds

   or substitute with white sesame seeds

3. 300g granulated sugar

   or 150g granulated sugar + 150g maltose for extra chewiness

4. 5g butter

   optional, for milk aroma and anti-sticking

5. a pinch of salt

   optional, 1g, to balance sweetness and highlight nut aroma

1. Step 1: Toast seeds separately

   Prepare a non-stick pan (or regular iron pan). First, add 200g sunflower seed kernels, stir-fry over medium-low heat (stir constantly to avoid burning). Fry until the kernels turn slightly yellow and emit a clear aroma (about 5-6 minutes), turn off the heat, transfer to a plate, and let cool (to prevent over-roasting from residual heat). No need to wash the pan—add 60g black sesame seeds, continue stir-frying over medium-low heat for 2-3 minutes until the sesame seeds crackle and darken, turn off the heat, transfer to cool (black sesame burns easily, so monitor closely).

   

2. Step 2: Prep your work surface before sugar hits the pan

   Take a silicone mat (or a baking tray lined with 2 layers of parchment paper). If using parchment paper, brush a thin layer of butter on the surface (to prevent sticking). Prepare a rolling pin for flattening the brittle later.

3. Step 3: Melt sugar slowly—no stirring after it dissolves

   Wash and dry the same non-stick pan (or use a clean one). Add 300g granulated sugar (add maltose with sugar if using), and a little water (about 10g, to help sugar melt and prevent burning). Heat over medium-low heat, stir gently with a silicone spatula until the sugar is completely melted (avoid frequent stirring to prevent crystallization). Continue heating until the syrup turns amber (about 150℃—the syrup is thick and drips in a thin thread when the spatula is lifted). If adding butter and salt, put them in now, stir quickly until butter melts and salt dissolves.

   

4. Step 4: Fold in seeds off-heat to control temperature

   Add the cooled sunflower seeds and black sesame seeds to the hot syrup immediately. Using a silicone spatula, stir quickly and thoroughly until all the seeds are evenly coated and no dry bits remain—work swiftly, as the syrup will begin to set as it cools.
   The photos show me shaping the brittle directly in the hot skillet—a habit from making this recipe many times. However, if you’re new to working with hot sugar, skip the pan entirely. Instead, pour the mixture onto the parchment-lined tray or silicone mat prepared in Step 2. This method is far more reliable for clean, consistent results.

   

5. Step 5: Roll thin while hot—but protect your hands

   Quickly pour the mixed nut-syrup mixture onto the prepared silicone mat or parchment paper. Use a rolling pin to roll it into an even thin sheet immediately (recommended thickness 0.5-1cm—too thick is hard to bite, too thin is easy to break). Wrap the rolling pin with a layer of parchment paper (to prevent sticking) while rolling, ensuring the surface is flat and the thickness is uniform.

   

6. Step 6: Cut while slightly warm—not hot, not cold

   Let the nut brittle sheet sit at room temperature for 5-10 minutes until it’s slightly set but still flexible (easy to cut without breaking). Use a sharp knife to cut it into small pieces (shape as desired—rectangles, squares, or diamonds). Continue cooling in a well-ventilated area for 20 minutes until completely hard and crispy, then store in an airtight container.

   

1. Key to roasting nuts: Roast sunflower seeds and sesame separately—they have different ripening speeds (sunflower seeds are larger and need more time; sesame is small and burns easily). Cool the nuts completely after roasting to prevent them from becoming “chewy” due to residual heat, which affects crispness.

2. Sugar syrup heat control: Use medium-low heat throughout—high heat causes the syrup to burn quickly (burnt syrup is bitter and inedible). To check if the syrup is ready, drop a little into cold water; if it solidifies into a hard, crispy piece immediately, it’s done.

3. Flavor adjustment suggestions: For richer texture, add 50g chopped almonds, walnuts, or cashews (roasted in advance). To reduce sweetness, decrease sugar by 50g and add 1g salt to highlight nut aroma. For milk flavor, add 10g condensed milk when simmering the syrup. Vegetarians can replace butter with coconut oil for a coconut aroma.

4. Anti-sticking and storage tips: If no silicone mat, use 2 layers of parchment paper and brush with thin oil to prevent sticking. Store the brittle in an airtight jar in a cool, dry place to avoid moisture (if it softens, bake in the oven at 150℃ for 3-5 minutes to restore crispness).

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