Miso & Sesame Brittle
Shatteringly crisp, caramel-based brittle spiked with white miso for deep umami and finished with toasted sesame and flaky salt. The miso browns alongside the sugar, adding a whisper of char that elevates the candy beyond the ordinary. Break into irregular shards to serve or package.
- granulated sugar300 g
- light corn syrup, or glucose syrup — prevents crystallisation80 g
- water60 ml
- white (shiro) miso paste, smooth style; red miso will intensify flavour considerably45 g
- unsalted butter, cut into small cubes, room temperature30 g
- baking soda, level, measured precisely — creates aeration3 g
- toasted sesame seeds, mix of white and black if possible; toast in a dry pan until golden and fragrant60 g
- toasted sesame oil, added off heat for fragrance8 ml
- flaky sea salt, Maldon or fleur de sel; for finishing
- neutral oil, for greasing the baking sheet and offset spatula5 ml
- 1
Line a heavy rimmed baking sheet with a silicone mat or parchment paper. Lightly grease the surface and an offset spatula with neutral oil. Set aside somewhere you can reach instantly — speed is critical once the caramel is ready. Pre-measure the white miso paste, butter cubes, baking soda, toasted sesame seeds, and toasted sesame oil into individual small bowls and place them at the stove. There is no time to search once cooking begins.
- 2
Combine the granulated sugar, light corn syrup, and water in a deep, heavy-bottomed saucepan (at least 3-litre capacity — the baking soda will foam violently). Stir gently to incorporate, then clip a candy thermometer to the side. Cook over medium-high heat, without stirring, until the mixture reaches 150 °C / 302 °F (hard-crack stage). The syrup will be pale amber. This takes approximately 10–14 minutes depending on your pan and burner; watch the thermometer, not the clock.
- 3
Remove the pan from the heat. Working quickly, whisk in the white miso paste until fully incorporated — the miso will sizzle and the caramel will deepen to a rich amber-brown. Immediately whisk in the butter cubes until melted and smooth. The mixture should look glossy and unified.
- 4
Add the baking soda and whisk vigorously for 3–4 seconds only — the mixture will foam and expand dramatically. Immediately fold in the toasted sesame seeds and toasted sesame oil with a heatproof spatula, two or three broad strokes only; do not over-mix or you will deflate the aeration.
- 5
Pour the foaming caramel onto the prepared baking sheet. Using the greased offset spatula, spread it quickly into a thin, even layer roughly 3–4 mm thick. Work fast — you have about 30 seconds before it sets. Immediately scatter flaky sea salt generously across the entire surface.
- 6
Leave the brittle undisturbed at room temperature until fully cool and hard, approximately 20–30 minutes. Do not refrigerate — condensation will soften the surface and destroy the snap.
- 7
Once completely cold and glass-hard, lift the sheet off the mat and break it into irregular shards by hand or with the back of a heavy knife. Store in an airtight container at room temperature between layers of parchment for up to 2 weeks. Avoid humidity. Serve as a petits-four, crumble over ice cream, or package as a gift.
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