Nicaragua el Suyatal with hazelnut-coffee brittle
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Ingredients
  • 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
Instructions
  1. Grease a large cookie sheet. Set aside.
  2. 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.
  3. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees. Stir in the chopped Nicaragua el Suyatal.
  4. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet.
  5. 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/