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2 cups granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups parched benne seed (sesame seeds)
Add the extracts to the sugar.
Melt the sugar in a saucepan, stirring constantly, as for peanut brittle.
When the sugar is melted, add the benne seed, stirring it in quickly.
Pour at once onto a marble slab to cool or pour into lightly buttered pans.
Mark in 1-inch squares while still warm, and break along the lines when cold.
Brittle, Brickle and Toffee Recipes