Coffee and hazelnut brittle

Coffee and hazelnut brittle

By
From
Atelier Confectionery
Makes
300 g
Prep
5 mins
Cooking time
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
100g whole hazelnuts, toasted
200g caster sugar
1 teaspoon espresso powder

Method

  1. Line the base and sides of a 15 x 21 cm rectangular tin with baking paper, then lightly oil and set aside.
  2. Roughly chop the hazelnuts and put into the prepared tin, spreading evenly. Heat the sugar and espresso powder in a heavy-based saucepan until the sugar has dissolved. The sugar will start to colour a pale caramel. Move the pan around to get an even heat and continue to let the sugar cook until it becomes a golden amber colour. Pour the caramel over the chopped hazelnuts.
  3. Leave to cool and set in a cool dry place. Score indentation lines to make rectangles or squares before the brittle sets completely.
  4. Once cooled, break into shards with a rolling pin or break into the shaped pieces. Store in an airtight container in a cool dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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