How to Make Sesame Brittle and Coconut Brittle

Ingredients

• 1 1/4 cups sugar
• 1/2 cup water
• 1/4 teaspoon citric acid
• 1 cup sesame
• 1/4 cup pistachios
• 1 cup shredded coconut
• 1/4 cup raisins
• Before the syrup starts boiling, if we notice sugar crystals at the edge of the pot, wipe them away with a damp cloth to prevent the syrup from crystallizing...
• In a second pot, toast 1 cup of sesame with a little pistachio and leave them warm aside... when the syrup boils, do not stir it at all; leave it over medium heat for about 13 minutes, or if you have a candy thermometer, to reach a stage in
• Soft Ball
• This is a particular temperature of boiling sugar so that if you drop a spoonful into cold water it forms something like a soft ball. Specifically, if you have a candy thermometer it corresponds to 275°F.
• With the remaining syrup, mix in a little coconut and raisins.

Method

1. Put the sugar, water, and lemon juice in a saucepan over the heat... Stir the ingredients quickly until the sugar dissolves...
2. Before it starts to boil, and if you notice any sugar crystals on the sides of the saucepan, wipe them away with a damp paper towel to prevent the syrup from crystallizing...
3. In a second saucepan, toast 1 cup of sesame seeds with a little pistachio, and leave them warm aside. When the syrup boils, there is no need to stir at all; leave it over medium heat for about 13 minutes, or, if you have a cooking thermometer, until it reaches the stage known in cooking as
   Timers: 13 min
4. Soft Ball
5. This is the temperature of boiling sugar at which, if we drop a spoonful into cold water, it forms something like a soft ball. It is specifically 275 F if you have a candy thermometer.
6. Pour the appropriate amount of syrup over the sesame and pistachios...
7. With the remaining syrup, add a little coconut and raisins.
8. Place the sesame mixture and the coconut mixture on parchment paper, roll it out with a rolling pin, and wait until it cools, then cut it and decorate as desired.