by Couldn't Be Parve
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BlueKaleRoad's Testing Notes:
Expand CollapseCouldn't Be Parve's Notes:
Expand2 cups sugar Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1/2 cup light corn syrup Ask a question about this ingredient
2 tablespoons butter (or margarine if making it vegan) Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 cup cocoa nibs Ask a question about this ingredient
1 teaspoon fleur de sel or other flaky sea salt Ask a question about this ingredient
Line a rimmed baking sheet with a silpat mat or parchment paper lightly coated with cooking spray.
Ask a question about this stepIn 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.
Ask a question about this stepRemove 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.
Ask a question about this stepTransfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.
Ask a question about this stepThe brittle can be stored in an airtight container at room temperature for up to 3 weeks.
Ask a question about this stepmade it again with half nibs and half coarsely ground coffee, also delicious!
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!
This is fabulous!
How much fleur de sel do you use?
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!
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.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
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 :)