Ingredients for Espresso Brittle
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How to Make Espresso Brittle
- In a medium saucepan over medium heat, combine the sugar, corn syrup, and water. Do not stir.
- Cook, swirling the pan occasionally, until the mixture reaches 300°F (150°C) on a candy thermometer (firm-ball stage).
- Remove from heat and immediately stir in the espresso powder and salt.
- Pour the mixture onto a parchment-lined baking sheet, spreading it thinly and evenly with a spatula.
- Let cool completely until hardened.
- Once completely cool, break the brittle into irregular shards.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
798g
Fat
72g
Carbs
66g