Sesame Brittle (Cubbaita)

I’ve never been the best at presents, but I have, in time, become pretty skilled at edible presents, among which, this sesame brittle is one of the most popular.

Called croccante in Italian, it is a traditional Sicilian sweet, made especially during Christmas time. The name changes depending on the part of Sicily you stumble upon it: cubbaita in the East and giuggiulena in the West. I even found it to be called cubbaita di giuggiulena, combining the two words. Both are of Arabic origin (as Sicilian cuisine and culture have been deeply influenced by the Arabs): the former means ‘brittle’, the latter ‘sesame’. It is not uncommon to find this brittle on the stall of candy vendors in local fairs throughout the whole country, together with candied almonds, and marzipan/pistachio cookies. In fact, it was in such occasion (a local fair) that I came across it for the first time. It was love at first (sticky, crunchy) bite.

Cubbaita (Sesame Brittle)

I have seen many different recipes for this sweet: with a higher sugar to honey ratio, for a harder version, or vice versa for a chewier one; with only sesame, or with sesame and almonds; with orange zest (fresh or candied). I went for a medium-hard cubbaita, enriched with almonds like you would find in most places these days, but skipped the orange. I used this recipe as a reference.
100g light brown sugar
100g honey (thyme or other intensely aromatic variety)
250g sesame seeds
125g almonds with the skin, roughly chopped

Half a lemon

Before starting, line the surface where you will spread your brittle: it could be some marble (ideally), or a large baking tray with some parchment on it. If using marble, grease it lightly with some butter.

Now, heat the sugar and the honey together in a medium saucepan over low heat. When the sugar has melted, and the sauce is boiling, stir in the sesame, and quickly combine into the hot syrup. Keep stirring for five-six minutes, until the sesame is toasted and fragrant. At this point, incorporate the almonds and stir for one more minute.

Spread the sill hot (careful!) seed mixture over the lined surface. When flattened, place a sheet of parchment on top, and finish spreading using a rolling pin. You are aiming at 3-4mm-thick here. Remove the parchment delicately. Fork the lemon half and use the cut part to shine the surface of your brittle.

Cut before it cools completely, as it will get harder and harder to do it. Wet the blade of a big chef knife and cut in diagonals. Once completely cooled, you can store the brittle squares in an air-tight container until ready to use (or pack and give to your friends and family).




  1. Nevena December 10, 2013

    Beautiful recipe, story and amazing photos!
    You inspire! Thank you!

  2. Ciao Chow Linda December 19, 2013

    I'd be delighted to receive this as a gift. Homemade foodie gifts are the best.

  3. Juls @ December 23, 2013

    I so relate with the wish to make creative, surprising, pleasing and low budget gifts, and often I've found food is the perfect solution. It makes everyone happy and shows how you care, as to spend time – and not money – in creating the perfect gift. Sesame brittle used to be my favourite snack during University years!

  4. AdriBarr January 11, 2014

    I'm a bit late with congratulations on this one! What a beautiful article. Sesame brittle has long been a favorite of mine. I love this kind of sweet. I always make croccante di mandorle at Christmas, a similar treat. Home made gifts are the best!

  5. Natalia December 17, 2014

    Love this recipe a lot!


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