Crunchy sesame brittle made with toasted sesame bound in panela syrup cooked to the right point. Deep sweetness, roasted-nut aroma, and a clean crack on the bite. Pure technique: even toasting, lump-free syrup, and moving fast while it is hot. Cool, cut, and done: a simple bar with character.
Line a tray with parchment paper or a silicone mat and keep another sheet of paper ready on top for rolling. Keep the rolling pin close: once the syrup is hot, there is no time to look for anything.
Toast the sesame seeds in a dry skillet over medium heat for 5 to 7 minutes, stirring often, until lightly golden and nutty-smelling. Take it off the heat before it darkens too much.
Place the panela, water, lemon juice and salt in a pot. Heat over medium, stirring only until dissolved; once it bubbles evenly, stop stirring so the syrup does not crystallize.
Cook the panela syrup to 145–148°C, about 8 to 10 minutes
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat, add the toasted sesame and mix immediately until all the seeds look glossy and coated. Transfer the mixture to the prepared tray, cover with paper and roll quickly into an even sheet.
Score the brittle with a knife while it is still warm and let it cool for 20 minutes, until firm. Break into bars or squares; it should sound dry and snap cleanly when bitten.
