A great candy to make for gift-giving is brittle. The combination of sweet caramel and crunchy nuts is sure to please. Easy to make in large quantities, brittle doesn’t even require a candy thermometer. While nuts like peanuts make the most traditional brittle, Cocoa Nib Brittle is my favorite. The slight bitterness of the nibs perfectly offsets the sweet caramel and the flavor is rounded out by a bit of flaky sea salt. Truly a sophisticated treat.
Cocoa Nib Brittle
Servings
4 Servings
Ingredients
- 2 cups Granulated sugar
- 1/2 cup Water
- 1/2 cup light corn syrup
- 2 Tablespoons margarine
- 1 teaspoon Baking soda
- 1 cup cocoa nibs
- 1 teaspoon fleur de sel or other flaky salt
Instructions
- Line a rimmed baking sheet with a silpat mat or parchment paper lightly coated with cooking spray.
- In a medium saucepan, combine sugar, water, and corn syrup. Bring to a rapid simmer over medium-high and cook until dark golden, about 10 to 15 minutes. Remove pan from heat. Stir in margarine, baking soda, fleur de sel and cocoa nibs (mixture will foam). Stir until mixture is no longer bubbling, about 1 minute.
- Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.
- The brittle can be stored in an airtight container at room temperature for up to 3 weeks.
Thanks for the comment and suggestion.
Very tasty, thanks! I used chocolate-coated nibs because that was all I had, but it worked fine. I think I’d try coconut oil instead of margarine next time. I’ve used it in similar sweets before without a problem.
I made this today and while I loved them, it was not a huge hit all around, not sure it was the brittle or the cocoa nibs or what.
Hi Rachelle,
I use Scharffen Berger cocoa nibs which are certified parve by the OU. They can be found at Whole Foods and some other gourmet grocery stores or ordered online (I get mine from http://www.chocosphere.com ).
Hi Shoshana, where have you found kosher (with certification) cocoa nibs?
could it be that instruction #2 belongs to another recipe?!!! Sure hope so!
Editor’s Note: OOPS! Good catch – we fixed it now!