Our imaginative Honeydew & Huckleberry Ice Cream Sundae marries refreshing honeydew melon, rich ice cream, and crunchy brittle. With flavors and textures to awaken the senses, enjoy this refreshing recipe with friends this summer for an evening of good company and delectable dessert.
Directions
Line a baking sheet with Best Choice Parchment Paper.
Stir together the sugar, honey, 1 tbsp of water, and salt in a small, saucepan.
Cook over medium heat, stirring constantly, until the sugar and honey are dissolved, about 30 seconds.
Stir in the sesame seeds and almonds, and cook, stirring often, until mixture turns amber (or reaches 300°F on a candy thermometer), 5 to 7 minutes.
Remove from the heat and stir in the butter and oil. Continue to stir until butter has melted.
Working quickly, stir in baking soda (the mixture will foam a bit).
Immediately pour the brittle mixture onto the prepared baking sheet. Slightly tilt baking sheet from side to side to spread mixture evenly.
Let the brittle cool until completely hardened, 15 to 20 minutes.
Break the brittle into pieces and store it in an air-tight container at room temperature for up to 5 days.
Meanwhile, cut the melon in half, remove and discard the seeds, and use a melon baller to scoop out 36 balls.
Place 2 scoops of ice cream and 6 melon balls in 6 bowls.
Sprinkle evenly with the flake salt and serve with the brittle.
