In Sicily there are sweets that don’t follow the calendar but the need for something good, simple and nourishing to make at home in the colder months.
The Sicilian cubbaita, also known as giuggiulena, is an ancient sesame torrone, similar to the classic dark Sicilian torrone, made with genuine ingredients like sugar, sesame seeds and almonds, perfect to enjoy in winter as an energetic traditional sweet.
This fragrant Sicilian sweet with sesame, similar to a sesame brittle, has a very ancient history rooted in the Arab domination. It was during that period that sesame – called “giuggiulena” in the Sicilian dialect – became part of local preparations, giving rise to one of the most beloved and known grandmother’s Sicilian recipes, still made today at home as well as at local festivals and fairs.
The giuggiulena with almonds or cubbaita with almonds, also considered a typical Sicilian almond sweet, is known for its crunchy texture and the intense flavor given by the caramel that coats the toasted seeds, turning them into a fragrant Sicilian sesame brittle. Making this homemade sesame torrone is simple and yields a wholesome energetic snack, ideal as a winter dessert or as an alternative to classic torrone.
Preparing this ancient sesame torrone recipe at home means rediscovering the authentic flavors of Sicilian tradition, the same you also find in other sesame-based preparations such as my Sicilian Mafalde covered in sesame, the reginella sesame cookies or the typical Sicilian sesame breadsticks. If you’re looking for the easy cubbaita recipe or want to make an authentic homemade Sicilian torrone, this sesame and caramelized almonds preparation will bring a true ancient Sicilian sweet to your table, perfect in the colder months but traditionally linked to autumn, St. Martin’s Day and local Sicilian festivals.
Let’s go to the kitchen and discover right away how to prepare the Sicilian cubbaita, our crispy sesame snack, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, St. Martin's Day
Ingredients to make Sicilian Cubbaita: sesame torrone recipe.
- 1 3/4 cups sesame seeds (white, not toasted)
- 2/3 cup almonds
- 1 1/2 cups granulated sugar
- 1 packet vanillin (or 1 tbsp vanilla extract)
Tools
- Pan heavy-bottomed nonstick
- Parchment paper
- Stove
Steps to make sesame torrone
To make cubbaita, this tasty sesame and caramel snack, pour the sugar into a heavy-bottomed saucepan and let it melt over low heat until you obtain an amber-colored caramel. Stir only at the end to dissolve the very last bits.
When the sugar is completely melted, add the sesame seeds and the vanillin, then mix quickly with a wooden spoon so they blend well with the caramel.
Then add the almonds and continue mixing for a few moments until the mixture is homogeneous.
Place a sheet of lightly oiled parchment paper on a marble surface or on a very large baking tray, pour the mixture immediately onto the sheet and shake it to spread and thin out the cubbaita. If you can’t do this or to avoid burning yourself, cover the cubbaita with another lightly oiled sheet of parchment paper and, using a rolling pin, quickly roll it out to obtain an even layer.
Before it cools completely, remove the top parchment sheet if used and, with a smooth-bladed knife or a lightly oiled metal cutter, score the surface to form diamonds or squares.
Let the Sicilian cubbaita cool completely at room temperature, then separate the pieces along the scored lines and enjoy.
Storage, notes and tips
Once ready, let the Sicilian cubbaita cool completely at room temperature. Then store it in an airtight container, away from heat sources and humidity, to keep it fragrant and crunchy for longer.
The sesame torrone keeps perfectly for several days. Avoid putting it in the refrigerator or in damp places, as moisture can change its texture, making it sticky and less crunchy.
To obtain a cubbaita that is properly crunchy, it is important not to over-darken the caramel: when the sugar reaches an amber color, turn off the heat immediately to prevent it from becoming bitter.
Stir quickly after adding the sesame, because the mixture will harden within a few moments.
Roll out the dough while it is still hot, possibly helping yourself with lightly oiled parchment paper: working it while soft will allow you to obtain a thin, even layer.
Finally, score the surface before it cools completely so you can easily separate the pieces once solidified.
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FAQ (Questions & Answers)
How should Sicilian cubbaita be stored?
Sicilian cubbaita should be stored at room temperature in an airtight container, away from heat sources and humidity. This way it will retain its crunchiness for several days.
How long does homemade sesame torrone last?
If stored properly, cubbaita can last up to 2–3 weeks without losing its fragrance or texture.
Can cubbaita be made without almonds?
Yes, it is possible to prepare cubbaita without adding almonds. The result will still be a fragrant sesame brittle, simple and wholesome.
Why does cubbaita become too hard?
If the caramel exceeds the correct cooking temperature, the sesame torrone will tend to become excessively hard. It is important to turn off the heat when the sugar takes on an amber color and work the mixture quickly.
Can Sicilian cubbaita be prepared in advance?
Yes, you can prepare it a few days in advance: once it has cooled completely, it will remain crunchy and fragrant if stored in a dry place.
