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Recipe: Hazelnut Coffee Brittle (Paradise Bakery and Cafe)

Desserts - Candy, Chocolate
HAZELNUT COFFEE BRITTLE

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
2 teaspoons instant coffee granules
1/2 cup of unsalted butter, at room temperature
Pinch of salt
1 teaspoon ground espresso beans
1/4 cup toasted hazelnuts, chopped
1/2 teaspoon baking soda

In a heavy 2-quart saucepan, combine the sugar, corn syrup, water, instant coffee, butter and salt. Over medium-high heat, begin to cook the mixture until the butter is melted. Continue to cook to 250 degrees F about 15 minutes. Use a candy thermometer to track the temperature.

Add the ground espresso beans and continue to cook to 280 degrees F about seven to nine minutes.

Quickly remove the saucepan from the heat and add the hazelnuts. Add in the baking soda and stir. The mixture will foam up. Pour the hot mixture onto a heavily buttered baking sheet or silicone pad. Break into pieces when cool.

Makes 4 servings
Recipes from Gregory Casale, executive chef for Paradise Bakery and Cafe, Phoenix to The Baxter Bulletin, June 21, 2006
MsgID: 1433604
Shared by: Betsy at Recipelink.com
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