Nicaragua el Suyatal with hazelnut-coffee brittle
- 1 cup sugar
- ½ cup light corn syrup
- ¼ teaspoon kosher salt
- ¼ cup water
- 1¼ cup chopped hazelnuts
- 4 tablespoons Nicaragua el Suyatal, roughly chopped
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon baking soda
- Grease a large cookie sheet. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in hazelnuts.
- Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees. Stir in the chopped Nicaragua el Suyatal.
- Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet.
- With a greased spatula, spread across the pan. Let cool and then snap candy into pieces.
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/12/01/nicaragua-el-suyatal-with-hazelnut-coffee-brittle/
3.5.3208