Espresso Brittle Recipes

ESPRESSO AND WALNUT BRITTLE

Steps:

• Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
• Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.

FROZEN KAHLUA CAPPUCCINO WITH ESPRESSO BRITTLE

Steps:

• For a fun way to decorate your sundae glasses: Melt the chocolate chips; scrape the melted chocolate into a ziptop bag. Snip off the corner of the bag and drizzle the chocolate onto the inside of the two 10-ounce flared glasses. (Martini glasses make a beautiful presentation for this frozen teat. ) To set the chocolate, put the glasses into the freezer for two to three minutes.
• To make the espresso brittle: Line a cookie sheet with kitchen parchment paper and lightly spray with a nonstick cooking spray.
• In a medium, heavy-bottomed pot, combine the sugar and the water. Heat the mixture over a high flame; swirling the pot occasionally until it turns a light amber color (similar to caramel) -- DO NOT STIR.
• Add the crushed espresso beans, swirl them around in the sugar mixture; continue to cook until it turns brown. Remove the pot from the heat. Whisk in the butter and salt, gently. Quickly pour the candy mixture (brittle) onto the prepared cookie sheet; tilt the sheet to get the brittle to flow into a thin, even layer (CAREFUL - IT'S HOT!).
• As the brittle cools a-bit, use a metal spatula to spread it into a thinner layer. Let it continue to cool down and harden. Break the brittle into bite-sized shards.
• To prepare your frozen cappuccinos: Scoop ice cream into a blender; add heavy cream, Kahlua and cinnamon. Blend until smooth.
• Divide the ice cream mixture in half and pour into the prepared glasses.
• Garnish with a dollop of whipped cream and shards of the espresso brittle. (Save any leftover espresso brittle in an airtight container for up to 1 week; enjoy with other frozen dessert treats.).
• CHEF'S TIP: Kid-Friendly Version - Omit the Kahlua, increase the milk to a 1/4 cup, add a 1/4 cup malted milk powder.
• CHEF'S TIP: To soften ice cream, place container in the refrigerator for 30 minutes OR until very easy to scoop.

ESPRESSO BRITTLE

Steps:

• 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 the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat. Carefully whisk in the butter and salt (the butter will sputter).
• Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful--the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool.
• Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don't want the powder. Break the remaining brittle into shards and use them to garnish bowls of ice cream.

BASIC BRITTLE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking 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.
• 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.

ESPRESSO BRITTLE SHARDS

Steps:

• Line a baking sheet with a piece of parchment paper. Set aside.If using espresso beans, place them in a food processor fitted with a metal blade or in a coffee grinder, and process until the beans are finely chopped. (The beans can also be left in the coffee bag and crushed with a mallet or rolling pin.)Combine the sugar and water in a small heavy saucepan over high heat. Allow the mixture to boil for 4 to 5 minutes or until it turns light amber in color, swirling the pot occasionally (do not stir). Using a wooden spoon, blend in the crushed coffee beans and cook for 1 minute. Remove the saucepan from the heat and whisk in the butter. Pour the mixture onto the prepared baking sheet. Tilt the sheet to make a 9- to 10-inch circle of the mixture. It does not have to be perfectly round. When the brittle has cooled, break it into large, triangular pieces. Store the brittle in an airtight container.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

BROWNIE BRITTLE

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set before cutting.