Espresso Brittle

Espresso Brittle
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  • ¼ cup water
  • 2 Tbs. espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
  • 1 cup sugar
  • 1 oz. (2 Tbs.) butter
  • Pinch salt

Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly. In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add th...

View full recipe at Fine Cooking


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