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Loading...Cubbaita is a beloved Christmas confection from southeastern Sicily, especially the town of Modica. Made almost entirely from toasted sesame seeds bound with hot honey and sugar, it sets into a crunchy, golden block that breaks into irregular shards. A handful of blanched almonds and a touch of citrus zest are the classic optional accents.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings12
Yield12 pieces
Nutrition Facts
Per serving (estimated)
- 245 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 26 gCarbs
- 3 gFiber
- 19 gSugar
- 5 gProtein
- 95 mgSodium
- 140 mgPotassium
- 290 mgCalcium
- 4 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the brittle
- 2 cups (280 g) raw sesame seeds
- 1 cup (340 g) wildflower or orange blossom honey
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (70 g) blanched whole almonds, roughly chopped
- 1 tsp finely grated lemon zest
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1 tbsp unsalted butter, for greasing
Directions
- Line a 9×9-inch (23×23 cm) pan with parchment paper and rub the parchment lightly with the butter; set aside.
- Toast the sesame seeds in a dry skillet over medium-low heat, stirring constantly, until fragrant and pale gold, about 4-5 minutes; transfer to a bowl and keep warm.
- In a heavy-bottomed saucepan, combine the honey, sugar, and salt. Bring to a gentle boil over medium heat, then cook without stirring until the mixture reaches 300°F (150°C) on a candy thermometer (hard-crack stage), about 8-10 minutes.
- Immediately stir in the warm sesame seeds, chopped almonds, lemon zest, and vanilla; mix quickly with a wooden spoon until every seed is coated.
- Pour the mixture into the prepared pan and press flat with the back of a buttered spoon or a piece of parchment to a thickness of about 3/4 inch.
- Let the brittle cool at room temperature until completely hard, about 1 hour. Do not refrigerate, as condensation will make it sticky.
- Lift the slab out by the parchment and cut or snap into rough rectangles. Wrap each piece in wax paper or cellophane to keep it crisp.
- Store in an airtight container at room temperature for up to 3 weeks.
Cook’s Notes
- Use a candy thermometer – going past 300°F will scorch the honey and bitter the brittle, while stopping short leaves it chewy rather than crisp.
- Work quickly once the seeds go in: the mixture begins to set within a minute and becomes nearly impossible to spread.
- For the most authentic flavor, use Sicilian orange blossom or wildflower honey if you can find it.
- In Modica, cubbaita is traditionally shaped into a thick, rustic slab rather than thin brittle – keep it on the thicker side for the classic chewy-crunchy bite.
- If the slab sticks when cutting, lightly oil your knife or run it under hot water and dry it before slicing.
