Benne Brittle recipe

Source: 200 Years of Charleston Cooking - 1930

2 cups granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups parched benne seed (sesame seeds)

Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in 1-inch squares while still warm, and break along the lines when cold. - Mrs. Rhett