Qubbajt (Maltese Almond and Sesame Brittle)
The hard style of Maltese qubbajt, with toasted whole almonds, sesame and a little cinnamon held in a crisp honey-and-sugar caramel.
Ingredients
Have your ingredients ready? Go to instructionsInstructions
- Prepare the work area: Put a heatproof silicone baking mat on a heavy metal tray. Lightly oil a heatproof spatula and a second metal spatula. Have a sugar thermometer ready. The caramel sets quickly, so prepare everything before boiling the syrup.
- Toast the nuts and seeds: Heat the oven to 160°C (fan 140°C). Toast the almonds on a tray for 10-12 minutes until lightly golden. Separately toast the sesame in a dry pan for 2-3 minutes, stirring. Turn the oven down to about 80°C and keep both warm while you make the syrup.
- Cook the syrup: Put sugar, honey and water in a heavy saucepan with plenty of headroom. Heat gently, stirring until the sugar dissolves. Once boiling, stop stirring; brush any crystals from the sides with a wet pastry brush. Boil until the thermometer reads 154-155°C and the syrup is amber. Keep the probe clear of the pan base.
- Add the nuts: Remove from the heat. Stir in the warm almonds, sesame and cinnamon quickly with the heatproof spatula, coating them evenly. Keep hands clear of the hot mixture.
- Spread and cool: Tip onto the prepared mat. Use the oiled spatulas to spread it into a roughly 25 x 20cm layer, about 1cm thick. Leave untouched for at least 2 hours until completely cold, then break into about 24 small pieces. Do not handle or taste the caramel while warm.
Choose the Texture Before You Begin
This qubbajt breaks with a snap when cold. It is the hard style, so there is no whipped egg white in the recipe. Whole toasted almonds and sesame give each piece plenty of nut flavour, with a modest amount of cinnamon through the coating.
A sugar thermometer is needed for this method. The displayed time is a guide; the temperature controls the result. Use equipment rated for boiling sugar and keep the tray and spatulas beside the cooker before you start.
Work Quickly After Adding the Almonds
Warm nuts give you a little more time to spread the mixture. Let the spatulas do the work and leave the caramel alone once it is on the tray. If it makes a slightly irregular slab, simply break it into smaller pieces after cooling.
For other sweets associated with gatherings, browse Maltese festa and celebration food.
Keep It Dry
Store cold pieces between layers of baking paper in an airtight container in a cool, dry place. Make within a week of serving for the best texture. Damp air makes the surface sticky, so keep the box closed and set out small amounts at a time.