Chocolate

Cocoa Nib Brittle

by:
October 25, 2011
5
2 Ratings
Cocoa Nib Brittle
  • Makes 1 pound
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

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 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
Directions
  1. Line a rimmed baking sheet with a silpat mat or parchment paper lightly coated with cooking spray.
  2. 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.
  3. 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.
  4. Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.
  5. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.
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16 Reviews

Taylor S.
Taylor S. December 20, 2022
I made this as part of my holiday cookie and candy assortment (11 kinds) and it was such a wonderful brittle. I followed the recipe exactly as written, although next time I think I might double the amount of flaky salt since I like the sweet/salty flavor to shine. The cacao nibs balance out the sweetness perfectly, and eating this brittle tastes similar to that of a warm, toasty chocolate chip cookie.
 
Chloe
Chloe July 8, 2018
Just made this! It was amazing. I used dark corn syrup and a candy thermometer to heat the brittle up to 300 degrees, instead of winging it with timing/color. It worked out great.
I sprinkled some Maldon sea salt on top as it was cooling as well.
 
twinjadojo
twinjadojo June 27, 2014
Yum! I used my candy thermometer to take the guesswork out of the boiling time-brittle needs to make it to 300F. Of course, even the best thermometer won't remind you that you can't take your eyes off the prize in the last minutes because the sugar will go from golden to amber to mahogany lightning fast should you, maybe, get lost in thought or decide to get that one little task done before mixing in your goodies. Ask me how I know!
 
gwen C.
gwen C. December 21, 2013
Delish! Made the first batch with barley malt syrup instead of corn syrup. Next batch will make with maple syrup for a local flavor and add some almond slivers.
 
cheesypennies
cheesypennies December 13, 2013
I just made this for a bake sale...wowza! So delicious. Thanks for the recipe.
 
keith-atl
keith-atl February 14, 2013
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.
 
Couldn't B.
Couldn't B. February 14, 2013
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.
 
keith-atl
keith-atl February 14, 2013
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?
 
Spork
Spork November 17, 2011
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 :)
 
Spork
Spork November 20, 2011
made it again with half nibs and half coarsely ground coffee, also delicious!
 
wssmom
wssmom November 12, 2011
Loved the Almond Joy truffles, now I need to try these!
 
MaryMaryCulinary
MaryMaryCulinary November 3, 2011
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!
 
hardlikearmour
hardlikearmour October 25, 2011
This is fabulous!
 
hardlikearmour
hardlikearmour October 27, 2011
How much fleur de sel do you use?
 
hardlikearmour
hardlikearmour October 30, 2011
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!
 
Couldn't B.
Couldn't B. November 4, 2011
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.