-
1
Preheat the oven to 300.
-
2
Spread the cashews and sesame seeds on a rimmed baking sheet and bake for 12 to 15 minutes, until lightly golden.
-
3
Let cool.
-
4
Line a large rimmed baking sheet with a silicone baking mat or parchment paper and lightly coat the parchment with nonstick cooking spray.
-
5
In a small bowl, whisk the vanilla bean paste with the salt, baking soda and nutmeg.
-
6
In a large saucepan, bring the sugar, water and corn syrup to a boil.
-
7
Cook over moderately high heat, brushing down the side of the pan with a wet pastry brush, until the syrup reaches 250 on a candy thermometer, 10 minutes.
-
8
Off the heat, whisk in the butter.
-
9
Bring the syrup back to a boil and cook over moderately high heat, stirring, until golden brown, 5 to 7 minutes.
-
10
Remove from the heat and stir in the vanilla bean mixture, then the cashews and sesame seeds.
-
11
Immediately scrape the brittle onto the prepared baking sheet and, working quickly, spread it in an even layer with an offset spatula.
-
12
Lay another silicone baking mat or a sheet of sprayed parchment over the brittle and use a rolling pin to even it out.
-
13
Remove the top baking mat and let the brittle cool completely, about 1 hour.
-
14
Break the brittle into pieces before serving, storing or gifting.
