Step 1

In a medium saucepan (1 ½- 2 quarts) over medium-low heat, stir together sugar, honey, salt, and water until combined and liquid, just until small bubbles begin to form on the edges.

Step 2

Add the sesame seeds and stir continually (about 5 minutes) until the mixture turns an amber color and reaches 300°F.

Step 3

Remove pan from heat and immediately stir in butter and vanilla.

Step 4

Mix in the baking soda. The mixture will foam slightly, creating a lighter, airier brittle.

Step 5

IF USING CANDY MOLDS: Work quickly (the mixture hardens as it cools) but carefully (the mixture is very hot) spooning the brittle into each mold. If the molds are deep, fill only partially for easier eating.

Step 6

IF POURING OUT ONE LARGE PIECE OF BRITTLE: Cover a baking sheet with a silicone mat (non-stick baking mat) or butter the baking sheet. Pour the hot mixture onto the lines baking sheet. Gently shake the sheet back and forth a few times to help distribute the mixture into an even layer.

Step 7

Allow to cool and harden at room temperature for about 15-20 minutes. Remove from candy molds or break large brittle into pieces.

Step 8

Store Honey Sesame Brittle in an airtight container at room temperature for up to 10 days.