When someone mentions glisusomena, your taste buds should perk up. You might’ve heard it by a different name—giuggiulena—but no matter how you say it, this sesame-based candy is a piece of edible history straight out of Sicily. Think of it like sesame brittle, but richer in culture and flavor.
In today’s blog, we’re diving deep into what glisusomena is, where it comes from, and—of course—how to make it at home using simple, authentic techniques.
🍯 What Exactly Is Glisusomena?
Glisusomena (also known as giuggiulena, giurgiulena, or cubbaita) is a traditional Sicilian nougat-style candy made with toasted sesame seeds, honey, and sugar. Often enjoyed during Christmas, weddings, or family gatherings, it’s that crunchy-chewy sweet your Italian grandma probably kept in a cookie tin.
Its name has Arabic roots—“juljulān,” meaning sesame—pointing to Sicily’s layered culinary history. This sweet is simple, but every bite speaks of generations past, festive tables, and strong espresso pairings.
🧑🍳 Tools & Ingredients You’ll Need
Kitchen Gear (a.k.a. your mise en place):
- Heavy-bottom saucepan
- Wooden spoon or heat-proof spatula
- Baking paper or marble slab
- Sharp knife or dough cutter
- Oil for greasing
Core Ingredients:
- 300g toasted sesame seeds
- 200g granulated sugar
- 150g honey (orange blossom preferred)
- Optional: 100g toasted almonds
- Zest from 1 orange
- Pinch of cinnamon or clove (totally optional, but adds flair)
- Neutral oil (for your work surface)
Pro tip: Use caster sugar if you want a smoother caramel blend. And make sure your sesame seeds are lightly toasted for that nutty flavor punch.
🔥 The Process: Making Glisusomena Like a Pro
Step 1: Prep First, Always
Grease your baking paper or marble slab with a light coating of oil. This candy sets fast, and you don’t want it stuck mid-move.
Step 2: Caramel Time
In a heavy saucepan over medium heat, melt the sugar until golden. Do not stir—just swirl the pan. Once the sugar starts to color, gently stir in the honey.
Step 3: Fold in the Good Stuff
Add the sesame seeds (and almonds if using) into the syrupy mix. Keep stirring so nothing burns. You want a thick, sticky mixture that pulls slightly from the pot’s sides.
Step 4: Flavor Kick
Add orange zest and any warm spices. Stir well. This step transforms the candy from good to unforgettable.
Step 5: Spread & Shape
Quickly pour the mixture onto your prepared surface. Use an oiled spatula to flatten it out to about 1–1.5 cm thick. Cut into diamond or rectangle shapes while still warm—it hardens fast!
Step 6: Cool & Store
Let cool completely, then store in an airtight jar or tin. It keeps well for weeks and even improves in flavor over time.
🎉 Ways to Mix It Up
While traditional glisusomena sticks to sesame and honey, there’s room to get creative:
- Swap orange zest for lemon or bergamot
- Drizzle melted dark chocolate over the top
- Add a pinch of sea salt for a sweet-savory contrast
- Roll the warm mix into mini bites and coat with powdered sugar
🥄 Chef’s Notes
- Cut fast, cut clean: This candy firms up in minutes. Have your cutter ready!
- Keep it dry: Moisture is the enemy of crunch. Use a dry spoon and don’t store near steamy stoves.
- Pairings: Perfect with espresso, black tea, or even crumbled over gelato for a killer dessert topping.
✨ Final Thoughts: Sweet Nostalgia in Every Crunch
Glisusomena isn’t just a candy—it’s a story. A crunchy, golden tribute to Sicilian kitchens, Arabic influences, and the magic of turning humble seeds and honey into something unforgettable.
So next time you’re in the mood for something sweet but soulful, skip the store-bought stuff. Make a batch of glisusomena and bring a little bit of Sicily into your kitchen.
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