1. Put the sugar, honey, salt, nutmeg, and water into a small (1 1/2 quart), thick-bottomed saucepan. Heat on medium heat and stir until a smooth slurry is formed. Stir in the raw sesame seeds. I used coconut flakes, as I can't use sesame. It worked!
2. Cook the sesame seed/coconut mixture, stirring often, until the mixture turns an amber caramel color, about 5 to 10 minutes. If you have a candy thermometer, the temp should be 300°F. At this point, remove the pan from the heat. Stir in the vanilla extract and the butter. Once the butter has completely melted into the mixture, stir in the baking soda. The mixture will foam up a bit after you stir in the baking soda, as the baking soda reacts with the acid from the caramelization of the sugar.3. Pour the mixture out onto a coconut oil brushed parchment paper on a metal baking sheet. Use a thin metal spatula to separate brittle from the pan once cooled. Once completely cooled and hardened (about 15-20 minutes), break into pieces.
Tip: If it turns out too chewy, and not crunchy (most likely due to not getting the mixture hot enough for those that don't have a candy thermometer-like me), try baking it for awhile (no more than 5 minutes) in the oven, but watch carefully so it doesn't overcook. You will have to let it cool again, as I did.