{"id":1124,"date":"2015-12-01T22:07:06","date_gmt":"2015-12-02T03:07:06","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1124"},"modified":"2016-08-16T07:22:35","modified_gmt":"2016-08-16T11:22:35","slug":"nicaragua-el-suyatal-with-hazelnut-coffee-brittle","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2015\/12\/01\/nicaragua-el-suyatal-with-hazelnut-coffee-brittle\/","title":{"rendered":"Nicaragua el Suyatal with hazelnut-coffee brittle"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-1125 size-full\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2015\/12\/tmb_nes.jpg\" alt=\"Nicaragua el Suyatal\" width=\"300\" height=\"450\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2015\/12\/tmb_nes.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2015\/12\/tmb_nes-200x300.jpg 200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>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.<\/p>\n<p>The first time I tasted Nicaragua el Suyatal, I fell\u00a0instantly in love with the sweetness and the distinct notes of hazelnut. The timing of this release couldn&#8217;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.<!--more--><\/p>\n<p>Instead of my &#8220;plain&#8221; peanut brittle (which is spiked heavily with cayenne!) I wanted to do a hazelnut brittle, but what if&#8230;. What if I incorporated the\u00a0Nicaragua el Suyatal into the brittle? Brittle with a buzz. \ud83d\ude42<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2015\/12\/tmb_nes1-300x300.jpg\" \/>\n<div class=\"item ERName\">Nicaragua el Suyatal with hazelnut-coffee brittle<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 cup sugar<\/li>\n<li class=\"ingredient\">1\/2 cup light corn syrup<\/li>\n<li class=\"ingredient\">1\/4 teaspoon kosher salt<\/li>\n<li class=\"ingredient\">1\/4 cup water<\/li>\n<li class=\"ingredient\">1 1\/4 cup chopped hazelnuts<\/li>\n<li class=\"ingredient\">4 tablespoons Nicaragua el Suyatal, roughly chopped<\/li>\n<li class=\"ingredient\">2 tablespoons unsalted butter, room temperature<\/li>\n<li class=\"ingredient\">1 teaspoon baking soda<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Grease a large cookie sheet. Set aside.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees. Stir in the chopped Nicaragua el Suyatal.<\/li>\n<li class=\"instruction\">Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet.<\/li>\n<li class=\"instruction\">With a greased spatula, spread across the pan. Let cool and then snap candy into pieces.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u00a0instantly in love with the sweetness and the distinct notes of hazelnut. The timing of this release couldn&#8217;t&#8230;&nbsp;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/themodernbarista.com\/index.php\/2015\/12\/01\/nicaragua-el-suyatal-with-hazelnut-coffee-brittle\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1125,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[29,30,110],"tags":[125],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nicaragua el Suyatal with hazelnut-coffee brittle - the modern barista<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/themodernbarista.com\/index.php\/2015\/12\/01\/nicaragua-el-suyatal-with-hazelnut-coffee-brittle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nicaragua el Suyatal with hazelnut-coffee brittle - the modern barista\" \/>\n<meta property=\"og:description\" content=\"Sometimes planning a coffee tasting is very methodical and can take months of planning. 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