Recipe: Orange Sesame Brittle

Oranges are so abundant and inexpensive this time of year that I've been making fresh squeezed orange juice every morning. It takes about 3 to 4 medium oranges and a lot of arm muscle just to get a cup of juice, but the fresh pulpy taste is well worth it.

But what to do with the peels? It seems like a waste to throw them out, and we don't have a yard to compost organic matter. So I thought of a way to put part of the peel to good use, and satisfy my sweet tooth at the same time. A twist on old-fashion peanut brittle, this sweet snack requires a minimal number of ingredients and minimal time in the kitchen.

Orange Sesame Brittle

Serves 8

1 1/2 cup (300 g) white sugar
1/4 cup (60 ml) water
2 teaspoons butter
1/4 cup (60 ml) white sesame seeds, toasted
1 1/2 tablespoons freshly grated orange zest

Lightly butter a baking sheet.

Cook sugar and water in a medium skillet over low heat, stirring with a wooden spoon until sugar is dissolved. Turn the heat up to medium, and continue to cook the sugar (undisturbed) until it starts to turn golden caramel, about 5 to 7 minutes. Swirl in butter, and mix to incorporate. Turn off heat, and stir in sesame and orange zest.

Quickly pour the mixture onto prepared sheet. Allow to cool complete, then break into pieces. Or toss into a processor to coarsely grind, and sprinkle over vanilla ice cream.