Personalized Chef Aprons and More!
Put a 24" by 12" sheet of parchment on a work surface
corners with pieces of tape. Bring sugar, water, and sea salt to a
boil in a 2-quart heavy saucepan over moderate heat, stirring until
sugar is dissolved. Cook mixture, without stirring, washing down any
sugar crystals from side of pan with a pastry brush dipped in cold
water, until syrup registers 238F (soft-ball stage) on thermometer,
12 to 14 minutes (sugar syrup will be colorless). Remove from heat
and stir in seeds with a wooden spoon, then continue stirring until
syrup crystallizes, 3 to 4 minutes.
Return pan to moderate heat and cook, stirring
sugar melts completely (sugar will continue to dry and become grainy
before melting) and turns a deep caramel color, 4 to 5 minutes more
(seeds will be toasted). Carefully pour hot caramel mixture onto
parchment and carefully cover with another sheet. Immediately roll
out (between sheets of parchment) as thinly as possible with a
rolling pin, pressing firmly. Remove top sheet of parchment and
immediately cut brittle into pieces with a heavy knife or pizza
wheel. Cool brittle completely, then peel paper from bottom.
Alternately, break brittle into pieces once cool.