ESPRESSO AND WALNUT BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
BASIC BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations: Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, Pepita and Lavender Brittle, Coconut and Spice Brittle, Espresso and Walnut Brittle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
- Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.
FROZEN KAHLUA CAPPUCCINO WITH ESPRESSO BRITTLE
Get the scoop on this delicious ice cream dessert - It's ridiculously easy to make and even easier to enjoy!
Provided by Feast Your Eyes
Categories Frozen Desserts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- For a fun way to decorate your sundae glasses: Melt the chocolate chips; scrape the melted chocolate into a ziptop bag. Snip off the corner of the bag and drizzle the chocolate onto the inside of the two 10-ounce flared glasses. (Martini glasses make a beautiful presentation for this frozen teat. ) To set the chocolate, put the glasses into the freezer for two to three minutes.
- To make the espresso brittle: Line a cookie sheet with kitchen parchment paper and lightly spray with a nonstick cooking spray.
- In a medium, heavy-bottomed pot, combine the sugar and the water. Heat the mixture over a high flame; swirling the pot occasionally until it turns a light amber color (similar to caramel) -- DO NOT STIR.
- Add the crushed espresso beans, swirl them around in the sugar mixture; continue to cook until it turns brown. Remove the pot from the heat. Whisk in the butter and salt, gently. Quickly pour the candy mixture (brittle) onto the prepared cookie sheet; tilt the sheet to get the brittle to flow into a thin, even layer (CAREFUL - IT'S HOT!).
- As the brittle cools a-bit, use a metal spatula to spread it into a thinner layer. Let it continue to cool down and harden. Break the brittle into bite-sized shards.
- To prepare your frozen cappuccinos: Scoop ice cream into a blender; add heavy cream, Kahlua and cinnamon. Blend until smooth.
- Divide the ice cream mixture in half and pour into the prepared glasses.
- Garnish with a dollop of whipped cream and shards of the espresso brittle. (Save any leftover espresso brittle in an airtight container for up to 1 week; enjoy with other frozen dessert treats.).
- CHEF'S TIP: Kid-Friendly Version - Omit the Kahlua, increase the milk to a 1/4 cup, add a 1/4 cup malted milk powder.
- CHEF'S TIP: To soften ice cream, place container in the refrigerator for 30 minutes OR until very easy to scoop.
Nutrition Facts : Calories 1192.7, Fat 45.3, SaturatedFat 27.4, Cholesterol 65.4, Sodium 117.6, Carbohydrate 197.7, Fiber 6.7, Sugar 186.1, Protein 8.9
ESPRESSO CHOCOLATE CREME BRULEE
Make and share this Espresso Chocolate Creme Brulee recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Put cream, milk, sugar, vanilla bean, chocolate and espresso powder in a saucepan. Scald milk mixture. In a stainless steel bowl stir the egg yolks. Continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain custard into a heat proof container with a pouring spout. Place four 3/4-cup ramekins in a shallow baking pan. Evenly pour the custard into the ramekins. Place the pan in the oven then pour boiling water into the baking pan so the water comes halfway up the sides of the ramekins. Cook about 30 to 35 minutes until only the custard centres jiggle slightly when the pan is moved. Remove the pan from the oven. Remove the ramekins from the pan and cool on a wire rack. Once the custards reach room temperature chill them in the refrigerator for at least 3 hours or overnight.
- Sprinkle each custard top with a teaspoon of brown sugar. Caramelize the sugar with a crème brûlée torch or under the broiler.
Nutrition Facts : Calories 447.2, Fat 38.5, SaturatedFat 22.8, Cholesterol 335.1, Sodium 54.5, Carbohydrate 21.4, Sugar 18.5, Protein 5.6
BROWNIE BRITTLE
Steps:
- Preheat oven to 350°. In a large bowl, beat the egg, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ESPRESSO BRITTLE
This is a Fine Cooking (issue #32) recipe and tastes and looks fabulous. The shards of brittle are so striking on ice cream (check out affogato recipes), or over a creme...
Provided by evelynathens
Categories Candy
Time 17m
Yield 1 cup approximately
Number Of Ingredients 5
Steps:
- Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.
- In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. 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. Remove the pan from the heat. Carefully whisk in the butter and salt (the butter will sputter).
- 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). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool.
- 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. Sift the crumbs in a strainer if you don't want the powder. Break the remaining brittle into shards and use them to garnish bowls of ice cream.
Nutrition Facts : Calories 977.3, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 361.2, Carbohydrate 200, Sugar 199.6, Protein 0.2
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