Nut & Sesame Brittle

Homemade candy that will make you very popular - It’s very hard to resist. There’s a lovely sweet and salty balance and the toasted sesame seeds and buckwheat add a light savoury note that gives it a bit of complexity. It's so simple, even if you’ve never made brittle before, give this one a go.


  • 35 min
  • Makes 1 tray
  • Easy


1 tablespoon Buckwheat

1 tablespoon Sesame seeds

2 cups Supreme Unsalted Roasted Nuts

2 ½ cups white sugar

½ cup water

50g butter

Flaky sea salt to garnish



Line a tray with baking paper and spread out nuts to an area roughly 35cm across.


Toast the buckwheat and sesame seeds in a dry skillet until lightly golden.


Place sugar and water in a pot over medium heat. Stir until the sugar has melted completely.


Raise the heat slightly, stop stirring the sugar (don’t touch it!) and leave to boil gently for 20-25 minutes until a light caramel colour. If using a candy thermometer the temperature will need to hit 170 degrees.


Remove from the heat and very quickly stir through the butter.


Pour over the nuts and very quickly sprinkle with the toasted buckwheat and sesame seeds. Leave to harden completely. Sprinkle with flaky sea salt while still warm.

Snap into pieces and store in an airtight container for 4-6 weeks.

Created and photographed by Kelly Gibney