Hazelnut Coffee Crunch Brittle


by: AJ Dangelo

Hazelnut and coffee brittle


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serves: 192

3 lbs sugar

2 lbs of roasted hazelnuts

1 cup light corn syrup

1 cup water

1 cup butter

2 teaspoons baking soda

2 teaspoons salt

2 teaspoons pure vanilla extract

2.5 tablespoons instant coffee

2 teaspoons ground espresso beans

Nutrition Facts
Hazelnut Coffee Crunch Brittle

Servings Per Recipe: 192

Amount per Serving

Calories: 72

  • Total Fat: 3.9 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.5 mg
  • Sodium: 47.5 mg
  • Total Carbs: 9.3 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 8.7 g
  • Protein: 0.7 g

how is this calculated?

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1.  In a large pot fitted with a candy thermometer mix sugar, butter, instant coffee, water and corn syrup

2.  Heat on high until sugar reaches 280 degrees

3.  Add the hazelnuts and stir regularly

4.  Once the mixture temperature reaches 300 degrees add the baking soda and stir

5.  Continue stirring and add salt

6.  Continue stirring and add ground espresso bean

7.  Continue stirring and add vanilla

8.  Pour the mixture onto a full sheet pan fitted with a silpat mat

9.  Let cool for at least 45 minutes and then break apart

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