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BB House recipe - Natasha Pickowicz

One of our favorite ways to spend time with friends is over tea and snacks. We asked our friend Natasha Pickowicz to pair a homemade treat with our new Scalloped plates. Lucky for us, Natasha just debuted her wonderful new cookbook and shared with us a nostalgic snack we're all too familiar with. Enjoy!

Adapted from Natasha's debut cookbook, More Than Cake

Tidy rectangles of sesame brittle, a ubiquitous east Asian snack, are one of my all-time favorite treats. I used to covet those little crunchy shingles, which my mom bought at the Asian supermarket 99 Ranch and then squirreled away into cupboards, drawers, and bags at home. Wrapped up in wax paper and stored in an airtight container, these candies will stay fresh for ages—perfect for a little afternoon pick-me-up.

1/2 cup white sugar
2 tablespoons honey
1 tablespoon water
1 cup sesame seeds
1 teaspoon ground turmeric
½ teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Flaky sea salt

Tear two large sheets of parchment paper and set aside with a rolling pin.

In a small pot, combine the sugar, honey, and water. Bring the mixture up to a simmer over medium heat.

Stir in the sesame seeds and cook until the mixture turns golden yellow, about 5 minutes. The mixture will smell nutty and bubble and pop along the surface.

Once the syrup is the color of butterscotch, remove from heat and stir in the vanilla, turmeric and butter. Whisk well to combine. Add the baking soda and combine, being careful not to deflate the foam.

Carefully pour the mixture onto one of the sheets of parchment. Sprinkle the top generously with flaky sea salt. Cover the candy with the second sheet of parchment and use a rolling pin to quickly roll the candy out to a height of about a quarter inch. While still warm, use a knife to lightly score the parchment-sandwiched brittle into thin batons, which will make it easier to cut cleanly later.

Once room temperature, peel back the parchment and chop the brittle along the scored indentations, then gently bend each piece to create wavy shapes. Transfer to an airtight container and store at room temperature or the freezer for up to 3 weeks.

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