-
1
Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.
-
2
In a medium heavy-based saucepan, combine the sugar and water.
-
3
Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber.
-
4
Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown.
-
5
Remove the pan from the heat.
-
6
Carefully whisk in the butter and salt (the butter will sputter).
-
7
Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful--the brittle is very hot).
-
8
As it cools and slows down, use a metal spatula to spread it into an even thinner layer.
-
9
Let cool.
-
10
Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin.
-
11
Sift the crumbs in a strainer if you don't want the powder.
-
12
Break the remaining brittle into shards and use them to garnish bowls of ice cream.
