Author Notes: This crunchy brittle is studded with intensely chocolatey cocoa nibs. The combination of sweet caramel, bitter cocoa nibs, and flaky sea salt is unlike anything you have ever tasted and utterly addictive. - Couldn't Be Parve
Food52 Review: Couldn't Be Parve's Cocoa Nib Brittle is completely addictive! The brittle is sweet, crunchy, salty, chocolatey—it has it all! I made it for our Food52 cookbook party and it was a hit with everyone. The recipe does not specify how much fleur de sel to include, so I used 3/4 teaspoon (as HLA suggests in the comments section). I plan to make this brittle again soon—it will be perfect for holiday gifts and nibbling. - BlueKaleRoad
Makes 1 pound
- 2 cups sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 2 tablespoons butter (or margarine if making it vegan)
- 1 teaspoon baking soda
- 1 cup cocoa nibs
- 1 teaspoon fleur de sel or other flaky sea salt
- 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 butter, 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.