Espresso Brittle Shards

Serves: 12
Total Calories: 38


1 tablespoon espresso beans (or instant espresso coffee)
1/2 cup granulated sugar
2 tablespoons cold water
1 tablespoon butter


Line a baking sheet with a piece of parchment paper. Set aside.

If using espresso beans, place them in a food processor fitted with a metal blade or in a coffee grinder, and process until the beans are finely chopped. (The beans can also be left in the coffee bag and crushed with a mallet or rolling pin.)

Combine the sugar and water in a small heavy saucepan over high heat. Allow the mixture to boil for 4 to 5 minutes or until it turns light amber in color, swirling the pot occasionally (do not stir). Using a wooden spoon, blend in the crushed coffee beans and cook for 1 minute. Remove the saucepan from the heat and whisk in the butter. Pour the mixture onto the prepared baking sheet. Tilt the sheet to make a 9- to 10-inch circle of the mixture. It does not have to be perfectly round. When the brittle has cooled, break it into large, triangular pieces. Store the brittle in an airtight container.

From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 38
Calories from Fat: 8

This Espresso Brittle Shards recipe is from the Cook'n Ultimate Smoothies Cookbook. Download this Cookbook today.

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