The Sugar Cube by: Kir Jensen

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The other new cook book I purchased recently is one written by a woman in Portland who runs a food cart. I found the book at the library and had to have it. It was definitely right up my alley.

There are a million things I want to make from the book, but the first one I attempted over the weekend was the Black & White Sesame Brittle. I couldn’t find black sesame seeds so I used twice the amount of white and it was fine. I think it would look more striking with both, I’ll try to find them for next time.

I decided to make it as part of the belated-birthday gift I was taking to my boys’ Nana. There was a sesame candy I have had at her house before so I thought she might like it.

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The brittle came out great but it could have gone a tiny bit longer in the pan. It was not quite the deep golden brown it should have been, but I was nervous about overcooking. It’s also not a great idea to make brittle on a humid day, which I did but a little dusting of confectioners’ sugar insured that it wouldn’t get sticky.

I tucked most of it into a round gift tin and kept the tiny bit left over in a ziploc–it’s gone already. It was a big hit in my house and Nana said she enjoyed it too. I can’t wait to try more recipes!

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Have you ever made brittle before? Were you shocked at how fun and easy it is?

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