A crispy, nutty treat made with black and white sesame seeds, red dates, and walnuts. No flour or butter—just natural ingredients and rich, toasty flavor in every bite.
My Go-To Black Sesame Brittle
I still remember how, every year as Chinese New Year approached, the house would fill with the warm, nutty aroma of homemade candies.
My mom had a tradition—she loved making treats like sesame peanut brittle entirely from scratch.
She wasn’t someone who turned to store-bought snacks. To her, homemade always meant healthier, more meaningful, and definitely more economical. Watching her work in the kitchen, carefully roasting the nuts and stirring sticky syrup, left a lasting impression on me.
I’ve grown to follow in her footsteps. I enjoy making things from scratch, not only because I care about what goes into the food my family eats, but because homemade treats carry a kind of love and comfort that no packaged version ever could.
This black sesame brittle, in particular, has become one of my favorites. It’s not just reserved for festive occasions—I make it throughout the year. It’s quick, easy, and made entirely from ingredients I usually have on hand.
My kids especially love it. The crisp texture and deep, roasted sesame flavor keep them coming back for more.
Black Sesame–One of My Favorite Ingredients
Black sesame is one of my favorite ingredients to work with. Besides this brittle, I love using it in:
- Black Sesame Pudding
- Black Sesame Balls
- Black Sesame Soup
- Black Sesame Mantou Rolls
- Black Sesame Tang Yuan
- Homemade Black Sesame Buns
Why you‘ll love this recipe
- Crispy, toasty texture with deep sesame aroma
- Naturally sweetened with honey and red dates
- No flour, oil, or refined sugar
- Easy to shape—perfect for beginners
- Stores well and makes a great homemade gift
Ingredients
Main ingredients:
- 80g black sesame seeds (pre-roasted recommended for best aroma)
- 10g white sesame seeds
- 2 egg whites (about 35–40g)
- 15g honey (can substitute with maple syrup or maltose)
Other ingredients:
- 30g chopped red dates (pitted and finely diced, about 0.5 cm pieces)
- 50g chopped walnuts (break into small pieces; you may also use almonds, peanuts, etc.)
Instructions
Prep the Ingredients
Toast the walnuts (optional):
Place walnut pieces in an oven at 150°C and toast for 5 minutes, until fragrant.
Note: If using pre-roasted nuts, you can skip this step. Toasting enhances the flavor and ensures they don’t taste raw in the final brittle.
Prepare the red dates:
Rinse the dates thoroughly, remove the pits, and chop them into small cubes (about 0.5 cm).
Mix the Ingredients
Combine everything in a bowl:
Add black sesame seeds, white sesame seeds, chopped red dates, chopped walnuts, egg whites, and honey to a large bowl.
Use a spatula to fold and mix until the mixture becomes sticky and thick.
Note: If the mix feels too dry, add 5g extra egg white.
Key tip: Make sure every piece of nut and sesame seed is coated in the egg mixture—this prevents them from falling apart while baking.
Shape the Crisps
Prepare the tray:
Line a baking tray with parchment paper.
Use a mold (optional but helpful):
Cut the bottom off a disposable cup (about 5 cm in diameter) to create a round mold.
Place it on the tray, scoop a spoonful of the mixture inside, and gently press flat and firm with a spatula.
Aim for a thickness of 2–3 mm. The thinner, the crispier.
Without a mold:
Simply scoop and press the mixture into flat discs by hand, keeping the edges tidy.
Repeat:
Continue shaping all the crisps, spacing each about 2 cm apart to allow for slight expansion during baking.
Bake Until Crisp
Preheat the oven:
Set your oven to 150°C (top and bottom heat) and preheat for 5 minutes.
Bake:
Place the tray on the middle rack and bake for 20 minutes.
Halfway through, rotate the tray for even browning.
Final minutes matter: Watch closely during the last 5 minutes. When the edges turn lightly golden and the surface becomes a deep brown, remove the tray—don’t let them burn.
Cool to finish crisping:
Transfer the crisps to a cooling rack and let them rest for 10 minutes.
The residual heat will make them even crunchier.
Frequently Asked Questions
Q: Can I use only black sesame seeds?
A: Yes, but adding a bit of white sesame adds visual contrast and a more layered flavor.
Q: What can I use instead of honey?
A: Maple syrup or maltose are great alternatives with a similar texture and sweetness.
Q: Can I make this without nuts?
A: Yes! Simply omit the nuts or replace them with extra sesame or pumpkin seeds.
Q: How should I store these?
A: Store in an airtight container at room temperature for up to 7 days. They’ll stay crisp if kept dry.
Crunchy Black Sesame Brittle (No Flour or Oil!)
Ingredients
Main ingredients:
- 80 g black sesame seeds pre-roasted recommended for best aroma
- 10 g white sesame seeds
- 2 egg whites about 35–40g
- 15 g honey can substitute with maple syrup or maltose
Other ingredients:
- 30 g chopped red dates pitted and finely diced, about 0.5 cm pieces
- 50 g chopped walnuts break into small pieces; you may also use almonds, peanuts, etc.
Instructions
Prep the Ingredients
- Toast the walnuts (optional):
- Place walnut pieces in an oven at 150°C and toast for 5 minutes, until fragrant.
- Note: If using pre-roasted nuts, you can skip this step. Toasting enhances the flavor and ensures they don't taste raw in the final brittle.
- Prepare the red dates:
- Rinse the dates thoroughly, remove the pits, and chop them into small cubes (about 0.5 cm).
Mix the Ingredients
- Combine everything in a bowl:
- Add black sesame seeds, white sesame seeds, chopped red dates, chopped walnuts, egg whites, and honey to a large bowl.
- Use a spatula to fold and mix until the mixture becomes sticky and thick.
- Note: If the mix feels too dry, add 5g extra egg white.
- Key tip: Make sure every piece of nut and sesame seed is coated in the egg mixture—this prevents them from falling apart while baking.
Shape the Crisps
- Prepare the tray:
- Line a baking tray with parchment paper.
- Use a mold (optional but helpful):
- Cut the bottom off a disposable cup (about 5 cm in diameter) to create a round mold.
- Place it on the tray, scoop a spoonful of the mixture inside, and gently press flat and firm with a spatula.
- Aim for a thickness of 2–3 mm. The thinner, the crispier.
- Without a mold:
- Simply scoop and press the mixture into flat discs by hand, keeping the edges tidy.
- Repeat:
- Continue shaping all the crisps, spacing each about 2 cm apart to allow for slight expansion during baking.
Bake Until Crisp
- Preheat the oven:
- Set your oven to 150°C (top and bottom heat) and preheat for 5 minutes.
- Bake:
- Place the tray on the middle rack and bake for 20 minutes.
- Halfway through, rotate the tray for even browning.
- Final minutes matter: Watch closely during the last 5 minutes. When the edges turn lightly golden and the surface becomes a deep brown, remove the tray—don't let them burn.
- Cool to finish crisping:
- Transfer the crisps to a cooling rack and let them rest for 10 minutes.
- The residual heat will make them even crunchier.
Leave a Reply