Cocoa Nib Brittle
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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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Confection
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3 months ago keith-atl
I must have done something wrong. Mine will not harden. It is more the consistency of tafee. I'm not sure what happened. I followed the recipe exactly except I used dark corn syrup instead of light.
3 months ago Couldn't Be Parve
My guess is that you didn't cook it long enough. Since the recipe is judged done by the color I think that the dark color of the corn syrup made it look like it had cooked to the caramel stage when in fact it hadn't cooked long enough. Sorry it didn't work for you.
3 months ago keith-atl
I believe you are correct. I simmered it for 12 minutes since I couldn't tell the color and figured that this fell in the range of 10-15 minutes. I also figured it would be better to undercook than overcook. Do you think that I can toughen it up by putting it in the oven for a while? Maybe top rack on broiler setting?
over 1 year ago Spork
these are amazing! used raw nibs and some generic flaky salt, no fleur de sel in the house right now, but they still turned out great! thanks for sharing :)
over 1 year ago Spork
made it again with half nibs and half coarsely ground coffee, also delicious!
over 1 year ago wssmom
Loved the Almond Joy truffles, now I need to try these!
over 1 year ago MaryMaryCulinary
I bought a jar of whole roasted cocoa beans and have been wondering what to do with them. This might be just the thing, once I smash them up!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
This is fabulous!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
How much fleur de sel do you use?
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
I made this, used about 3/4 t of himalayan pink salt. Soooo good! Tastes like the best chocolate chip cookie ever & is super easy to make. Thanks, CBP!
over 1 year ago Couldn't Be Parve
Sorry, it seems like I left the salt out of the recipe! I used 1 tsp of fleur de sel.
I'm so glad you liked it! I am excited to make some of your caramel recipes.