Cocoa Nib Brittle

1. 1

   Line a rimmed baking sheet with a silpat mat or parchment paper lightly coated with cooking spray.

2. 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. 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. 4

   Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.

5. 5

   The brittle can be stored in an airtight container at room temperature for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.