Espresso Brittle Recipe

Indulge in the rich, intense flavor of Espresso Brittle! This stunningly beautiful brittle, featured in Fine Cooking (issue #32), boasts crisp, dark shards perfect for elevating your desserts. Imagine the exquisite crunch atop creamy vanilla ice cream (try it in an affogato!), or scattered over a decadent crème brûlée. This easy recipe delivers incredible results in just 17 minutes – a guaranteed showstopper for your next gathering!

Prep Time 5 mins
Cook Time 17 mins
Calories 977.3 kcal
Protein 0g
Rating 5.0 (2 Reviews)
Espresso Brittle 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Espresso Brittle

  • 2 cups sugar
  • 1/2 cup water
  • 1 1/2 teaspoons instant espresso powder
  • Optional: butter for greasing
  • 1/4 teaspoon salt

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How to Make Espresso Brittle

  1. In a medium saucepan over medium heat, combine the sugar, corn syrup, and water. Do not stir.
  2. Cook, swirling the pan occasionally, until the mixture reaches 300°F (150°C) on a candy thermometer (firm-ball stage).
  3. Remove from heat and immediately stir in the espresso powder and salt.
  4. Pour the mixture onto a parchment-lined baking sheet, spreading it thinly and evenly with a spatula.
  5. Let cool completely until hardened.
  6. Once completely cool, break the brittle into irregular shards.
  7. Store in an airtight container at room temperature.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

798g

Fat

72g

Carbs

66g