Coffee brittle
0.33 cup coffee beans, full city roast or darker
1.5 cup sugar
0.75 cup light corn syrup
0.5 cup water
3 tablespoons butter, divided into small pieces
0.5 teaspoon baking soda (optional)
chocolate (see Note)
Crack beans by placing them in a plastic bag and crushing them with a solid, heavy, unbreakable object. Do not use a grinder; even at the coarsest setting, it will be too fine. You don't want brewing-sized grounds; contrarily, very large pieces will give a stronger taste than smaller ones, perhaps too strong. Very lightly butter a large jelly roll pan or cookie sheet or use a silicone baking sheet insert.
Combine sugar, syrup and water in a medium-sized saucepan with a heavy bottom and bring the mixture to a boil, stirring until the sugar dissolves. Cook without stirring until it reaches 285 to 290 degrees on a candy thermometer, then add the coffee bean pieces, stirring briefly until mixed. Continue to cook until 295 degrees, remove from heat, and stir in the butter.
If you wish to stir in baking soda now, the brittle will be lighter and foamier in texture. Without the baking soda, it will be harder and denser.
Spread the mixture thinly and evenly on sheet. When cool, break into small pieces.
Note: this isn't very sweet, so it's for serious coffeeheads.Chocolate goes well with this and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.
Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating).
Mocha brittle
1.5 cups sugar
1 cup very strong coffee
1 cup light corn syrup
12 ounces (by weight) mixed nuts (or all almonds)
5 tablespoons butter, divided, plus enough to butter a baking sheet
1 teaspoon vanilla extract
1.5 teaspoon baking soda
3 tablespoons cocoa
The coffee should be strong: either espresso or double-strength (or stronger) brewed coffee.
Mix the cocoa and baking soda together thoroughly
Generously butter a baking sheet.
In a large saucepan over high heat, cook coffee, water, 2 tablespoons butter, and corn syrup.Stir to make sure the sugar is fully dissolved by the time it comes to a boil, and stir frequently to prevent burning (using a wood spoon or heat-resistant, silicone spatula). The liquid will have a tendency to foam up, so watch it carefully (the butter will reduce foaming).
Cook until mixture reaches 280 degrees F on a candy thermometer, then slowly add nuts and cook, stirring, until temperature reaches 300 degrees F. Turn off heat.
Carefully stir in the remaining 3 tablespoons of butter and the vanilla until blended. Add cocoa/baking soda mixture and stir vigorously but cautiously.
Pour mixture onto prepared cookie sheet and spread as thin as possible with wooden spoon. Cool completely. Break cooled candy into pieces. Store in an airtight container.
The long cooking time will eliminate a lot of the coffee taste, so even starting with very strong coffee, the taste will be subtle.
Note: Though sweeter than the coffee brittle, additional chocolate goes well with this (the cocoa will intensify the taste) and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.
Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating)
0.33 cup coffee beans, full city roast or darker
1.5 cup sugar
0.75 cup light corn syrup
0.5 cup water
3 tablespoons butter, divided into small pieces
0.5 teaspoon baking soda (optional)
chocolate (see Note)
Crack beans by placing them in a plastic bag and crushing them with a solid, heavy, unbreakable object. Do not use a grinder; even at the coarsest setting, it will be too fine. You don't want brewing-sized grounds; contrarily, very large pieces will give a stronger taste than smaller ones, perhaps too strong. Very lightly butter a large jelly roll pan or cookie sheet or use a silicone baking sheet insert.
Combine sugar, syrup and water in a medium-sized saucepan with a heavy bottom and bring the mixture to a boil, stirring until the sugar dissolves. Cook without stirring until it reaches 285 to 290 degrees on a candy thermometer, then add the coffee bean pieces, stirring briefly until mixed. Continue to cook until 295 degrees, remove from heat, and stir in the butter.
If you wish to stir in baking soda now, the brittle will be lighter and foamier in texture. Without the baking soda, it will be harder and denser.
Spread the mixture thinly and evenly on sheet. When cool, break into small pieces.
Note: this isn't very sweet, so it's for serious coffeeheads.Chocolate goes well with this and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.
Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating).
Mocha brittle
1.5 cups sugar
1 cup very strong coffee
1 cup light corn syrup
12 ounces (by weight) mixed nuts (or all almonds)
5 tablespoons butter, divided, plus enough to butter a baking sheet
1 teaspoon vanilla extract
1.5 teaspoon baking soda
3 tablespoons cocoa
The coffee should be strong: either espresso or double-strength (or stronger) brewed coffee.
Mix the cocoa and baking soda together thoroughly
Generously butter a baking sheet.
In a large saucepan over high heat, cook coffee, water, 2 tablespoons butter, and corn syrup.Stir to make sure the sugar is fully dissolved by the time it comes to a boil, and stir frequently to prevent burning (using a wood spoon or heat-resistant, silicone spatula). The liquid will have a tendency to foam up, so watch it carefully (the butter will reduce foaming).
Cook until mixture reaches 280 degrees F on a candy thermometer, then slowly add nuts and cook, stirring, until temperature reaches 300 degrees F. Turn off heat.
Carefully stir in the remaining 3 tablespoons of butter and the vanilla until blended. Add cocoa/baking soda mixture and stir vigorously but cautiously.
Pour mixture onto prepared cookie sheet and spread as thin as possible with wooden spoon. Cool completely. Break cooled candy into pieces. Store in an airtight container.
The long cooking time will eliminate a lot of the coffee taste, so even starting with very strong coffee, the taste will be subtle.
Note: Though sweeter than the coffee brittle, additional chocolate goes well with this (the cocoa will intensify the taste) and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.
Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating)
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