Cocoa Nib Brittle
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Cocoa Nib Brittle
Cocoa Nibs are high in antioxidants and work wonders in this brittle.
Times
- Prep Time : 20 minutes min
- Cook Time : 0 minutes min
- Ready Time : 20 min
Servings
4 s
Ingredients
- 2 cups Granulated sugar
- 1/2 cup Water
- 1/2 cup light corn syrup
- 2 Tablespoons margarine
- 1 teaspoon Baking soda
- 1 cup cocoa nibs
- 1 teaspoon fleur de sel or other flaky salt
Directions
Preparation
- 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 margarine, 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.
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About Shoshana Ohriner
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5 Responses to Cocoa Nib Brittle
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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could it be that instruction #2 belongs to another recipe?!!! Sure hope so!
Editor’s Note: OOPS! Good catch – we fixed it now!
Hi Shoshana, where have you found kosher (with certification) cocoa nibs?
Hi Rachelle,
I use Scharffen Berger cocoa nibs which are certified parve by the OU. They can be found at Whole Foods and some other gourmet grocery stores or ordered online (I get mine from http://www.chocosphere.com ).
I made this today and while I loved them, it was not a huge hit all around, not sure it was the brittle or the cocoa nibs or what.