Slowly melt the sugar in a heavy skillet, then add the toasted benne and vanilla extract. Stir quickly together, then pour out onto a greased marble slab or into a greased cake pan to cool.
When the candy is thoroughly cooled, break it up with a mallet or a rolling pin and grind a cup of the brittle into a powder in a blender, a spice mill, or a food processor. Leave the rest of the brittle in bite-size chunks to garnish the ice cream.
© 1992 All rights reserved. Published by UNC Press.