Espresso Brittle
Indulge your sweet tooth with the rich, bold flavors of Espresso Brittle—a unique twist on classic brittle that brings the aromatic depth of strong brewed espresso into every crunchy bite. This easy-to-make treat combines caramelized sugar, light corn syrup, and a kick of espresso, perfectly balanced with a hint of vanilla and buttery smoothness. A touch of baking soda adds an airy crispness, while optional sea salt sprinkles create a delightful contrast between sweet and savory. Perfect for coffee lovers, this gourmet candy is ready in under 30 minutes, making it an impressive homemade gift or a satisfying snack to pair with your afternoon coffee. With its glossy finish and irresistible crunch, Espresso Brittle is a must-try confection that will elevate any dessert table.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Light corn syrup
- 60 ml Brewed espresso (strong)
- 20 grams Unsalted butter
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Sea salt (optional, for sprinkling)
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Place it on a heatproof surface and keep it nearby for when the brittle is ready.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and brewed espresso. Stir gently to combine, but avoid overmixing to prevent crystallization.
Over medium heat, bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.
Once boiling, attach a candy thermometer to the saucepan (making sure it does not touch the bottom). Allow the mixture to cook without stirring until it reaches 300°F (150°C), also known as the hard crack stage. This will take about 10–12 minutes.
While waiting, measure the butter, baking soda, and vanilla extract and have them ready to quickly add once the mixture is at the desired temperature.
When the mixture reaches 300°F (150°C), carefully remove it from the heat. Immediately stir in the butter, baking soda, and vanilla extract. Be cautious, as the mixture will bubble up.
Quickly pour the mixture onto the prepared baking sheet, spreading it out with a spatula to an even layer (work fast as it hardens quickly). Sprinkle sea salt on top if desired.
Let the brittle cool completely at room temperature, about 30 minutes. Once fully hardened, break it into pieces of desired size.
Store the espresso brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 245.6 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
