Recipe for Espresso Brittle

United States
December 10, 2006 9:24am CST
Espresso Brittle 1 cup granulated sugar 1/4 cup water 2 tablespoons espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs 2 tablespoons butter Pinch salt Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly. In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat. Carefully whisk in the butter and salt (the butter will sputter). Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful - the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool. Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin.
3 responses
@Lydia1901 (16354)
• United States
11 Dec 06
Thanks for sharing that with us.
1 person likes this
• United States
12 Dec 06
Sounds fantastic. Thank you for sharing it. I will give it a try.
• United States
16 Dec 06
I tried it. Yummmmmmy. Thank you for the receipe and the rating. Bless you.
@kids91911 (4366)
• United States
12 Dec 06
This one is different but I will try it. My family will probably like it a lot.