Almond & Sesame Seed Brittle
Boulukunio
Boulokonio, our beloved Sephardic almond and sesame brittle, is one of those sweets, ‘dulses,’ that transports me back to my Rodesli childhood. Made with toasted almonds, sesame seeds, and caramelized sugar this handcrafted golden confection with its nutty taste is irresistible.
This recipe passed down through generations with roots reaching back to Medieval Spain, has been a favorite offering especially at holidays, as a symbol of sweetness and abundance.
For me, each bite is more than a treat, it’s a taste of memory, resilience, and the journey that carried our traditions from Iberia to Rhodes and into our kitchens today.
Ingredients
For the brittle: 5 cups hulled sesame seeds
1 tablespoon all-purpose flour
6 ounces (170 g) blanched split almonds, lightly toasted
vegetable oil, for greasing work top
For the syrup: 1 cup clear honey
1½ cups hot water
1½ cups sugar
Preparation
Make the brittle: Put 1 cup of sesame seeds in a large heavy-based skillet over a medium heat and sprinkle with a small pinch of flour. Toast the sesame seeds until they becomelightly golden in color, stirring and shaking the pan often, about 4 minutes. Transfer the sesame seeds to a large heat-proof bowl. Repeat this process, 1 cup at a time, with the remaining sesame seeds adding another pinch of flour each time. Adding a pinch of flour to each batch of seeds in your skillet helps absorb the oil that will be released as they toast, keeping the seeds separate and dry.
Add the almonds and the sesame seeds to a bowl and stir to mix with a wooden spoon.
Generously grease a work top or a rimmed baking sheet with vegetable oil.
Make the syrup: Heat the honey, water and sugar in a medium saucepan and bring to boil over a medium-high heat, stirring until the sugar is dissolved and the syrup thickens and reaches the soft ball stage*.
Remove the pan from the heat and immediately pour the mixture over the sesame seeds and almonds (Note: the syrup is extremely hot, so use caution and don’t use your hands to stir!). Stir the mixture vigorously with a wooden spoon then pour the mixture onto the greased work top or baking sheet. Let the mixture cool until it is comfortable to touch.
Dampen your hands lightly in cold water, roll the mixture into 4 ropes, each about 1 inch (2.5 cm) thick. Cut diagonally into 1 inch (2.5 cm) sections using a serrated knife dipped into hot water between every few cuts.
Cool the candies at room temperature until hardened.
Stella’s Hints:
*The soft ball stage is reached when a small drop of syrup forms into a little ball at the bottom of a cup of cold water. It will flatten and feel soft and pliable.
Boulokonio can be stored in an airtight container layered between sheets of parchment paper.