Sometimes planning a coffee tasting is very methodical and can take months of planning. Sometimes I know what I want to pair with it after the first sip.
The first time I tasted Nicaragua el Suyatal, I fell instantly in love with the sweetness and the distinct notes of hazelnut. The timing of this release couldn’t be more perfect, November, heading into Holiday season, where each year I make peanut brittle for everyone. I knew the el Suyatal would be perfect with a brittle, with a little twist.
Instead of my “plain” peanut brittle (which is spiked heavily with cayenne!) I wanted to do a hazelnut brittle, but what if…. What if I incorporated the Nicaragua el Suyatal into the brittle? Brittle with a buzz. 🙂
Nicaragua el Suyatal with hazelnut-coffee brittle
Author: Jocelyn Freeman
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
- 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.
[…] idea fell through, and I was kind of sad about it since I wanted to create a new version of my hazelnut-coffee brittle that I did for last years version of the El Suyatal. When I saw the tasting sheet for Pantheon 3, […]