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Espresso and Walnut Brittle

Espresso and Walnut Brittle

Martha Stewart Living, December 2010 http://www.marthastewart.com/346959/espresso-and-walnut-brittle
3
Rated
60100(2)2
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Makes 1 sheet (about 9 by 11 inches)

Ingredients

    • 1 cup coarsely chopped walnuts
    • 2 tablespoons instant espresso powder
    • 1/4 teaspoon salt
    • Basic Brittle (http://www.marthastewart.com/286522/basic-brittle)

Directions

  1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.
  2. Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

Cook's Note

Brittle can be stored in an airtight container at room temperature for up to 1 week.

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