Rita Serano

pistachio, black sesame and cardemom brittle

In need of a little crunch and sweetness? This brittle can be served on top of your breakfast, ice cream or cake. It is made in no time and will make an ordinary dish into a super tasty and attractive one!! With flavours of the Middle East the brittle will go very well as part of a dessert after a mezze dinner. Combine it with citrus fruits or red berries with plant based ice cream or yoghurt for a fancy ending to a dinner party. Or like in the picture: served with coconut yoghurt, berries and passion fruit as a breakfast. Let’s get cooking!


  • 50 grams of (black) sesame seeds
  • 100 grams of shelled raw pistachio nuts
  • deeds of 4-5 cardemom pods, crushed or 3/4 tsp of cardemom powder
  • 1 tsp zest of an organic orange
  • pinch of salt
  • 3/4 cup of brown rice syrup, agave or maple syrup


Preheat the oven on 180 C or 350 F. Chop up 50 grams of the pistachios roughly. Gently heat the liquid sweetener of choice on low heat. Mix in the crushed cardemom seeds (or powder) and the salt. Mix well. Turn off the heat and stir in the pistachios and sesame seeds. Now take this spread and divide evenly on a paper lined baking tray. It will run more while cooking, so leave some space. Bake for 9-11 minutes until golden brown and leave to cool completely before you use it.

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pistachio, black sesame and cardemom brittle
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