- prep time 0 min
- total time 0 min
- serves Full cookie sheet
1 cup water
2 cups sugar
1 tablespoon butter
2 tablespoons whole fennel seed
2 tablespoons whole coriander seed
2 tablespoons whole cumin seed
2 tablespoons whole caraway seed
1 teaspoon baking soda
freshly ground pepper
1. Lightly oil a baking tray or ready a non-stick silicone baking mat.
2. Pour the water into a large pot over medium heat, then add the sugar in a small, tight pile in the centre. Begin heating but don’t stir! The water and sugar will quickly dissolve together and form simple syrup. As the heat continues to rise, the sugar will start to turn pale golden. When you see the first hint of colour, gently swirl the pan to keep the colour even. When it’s a deep golden brown, add the butter and whisk it in until the butterscotch is smooth. This will quickly drop the sauce’s temperature and prevent it from over-browning. This whole process will take about 10 minutes.
3. Quickly stir in the seeds then sprinkle in the baking soda. The mixture will foam, continue stirring well and pour on your baking tray, smooth it out, top with a sprinkle of salt and lots of freshly ground pepper before allow the candy brittle to harden. This will happen quickly, in about 10 minutes. Crack, serve and share.