Coffee Nut Brittle combines mixed nuts in a sugar and corn syrup brittle flavored with coffee and coffee extract.
Looking for a delicious homemade gift to give to family and friends this holiday season? Or perhaps you’re looking for something new and different for your holiday dessert tray? Then look no further than our Coffee Nut Brittle!
This Coffee Nut Brittle is addictively delicious and very easy to make.
We start by heating a classic brittle mixture of butter, sugar and corn syrup on the stove along with strong, brewed coffee plus coffee extract for a rich flavor that helps balance the sugary sweetness of the brittle.
Next we stirred in a variety of mixed nuts and seeds – cashews, peanuts, almonds and sunflower seeds – as well as some dried cranberries before spreading the brittle mixture on a sheet pan. A sprinkle of sea salt on top as the Coffee Nut Brittle cools is the perfect finishing touch!
Once hardened, break your Coffee Nut Brittle into large pieces and serve on a tray, or pack up into decorative containers or bags for gift giving.
PrintCoffee Nut Brittle
Coffee Nut Brittle combines mixed nuts in a sugar and corn syrup brittle flavored with coffee and coffee extract.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
- Category: Snack
- Method: stovetop
- Cuisine: American
Ingredients
- 1 stick butter (8 tablespoons)
- 2 cups granulated sugar
- 1/2 cup strong brewed coffee
- 1/3 cup light corn syrup
- 1 1/2 teaspoons coffee extract
- 3/4 teaspoon baking soda
- 12 ounces in weight of mixed nuts and seeds such as cashews, peanuts, almonds, sunflower seeds, etc.
- 1/4 cup dried cranberries, optional
- Sea salt
Instructions
- Line a sheet pan with a silicone mat or parchment paper. Set aside.
- (Use a four-quart heavy-bottomed pan for this recipe. The mixture bubbles up high as it cooks so the larger size pan is necessary.) Place the butter, sugar, coffee, corn syrup and coffee extract in the pan and turn burner to medium high to high.
- Place a candy thermometer on the side and into the mixture during the entire cooking process.
- Cook and stir for approximately ten minutes with a long handled wooden spoon. Watch the temperature as it cooks. You want it to reach 300 degrees F. If the heat isn’t hot enough, it won’t reach the hard candy stage and if you let it go past 300 degrees, it will begin to scorch. Watch it closely, the last 80 degrees rises quickly. Also the mixture will burn if it touches your skin so wear heavy duty oven mitts.
- As soon as you achieve 300 degrees F, remove from heat and stir in the baking soda. It will bubble up so use caution.
- Then stir in the nut mixture as well as the optional dried cranberries and immediately pour it out onto the prepared pan. Working quickly, spread evenly and as thin as you can.
- Sprinkle lightly with sea salt and let cool 30 minutes.
- Then break into pieces and serve.
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Sarah – A candy thermometer will give you the BEST result…it’s an inexpensive kitchen gadget to invest in, especially if you want to make candy recipes like this. Without it – you might find this article to be helpful: https://www.thespruceeats.com/making-candy-without-a-candy-thermometer-520309 – one of the charts describes the consistency of candy at various temperatures. Good luck!
Can I use espresso powder instead of coffee extract?
Hi Judy – We’ve never tried it. The extract probably has a more concentrated flavor but espresso powder (dissolved in a tiny amount of water) should add some flavor…let us know how it works out!
A Family Feast I just made this…So darn good!!! I didn’t realize that I didn’t have corn syrup, so I looked up substitutes and chose maple syrup (a cheap store brand at that!). It’s fantastic!! I don’t even like mixed nuts (so I chopped them into smaller pieces) but this is really really a great recipe! Thx for sharing!!
Glad to know the maple syrup swap worked for you Terri. I suspect the finished texture would be a little different if you had used the corn syrup but I’m glad you’re mostly happy with the results.
Can the coffee extract be omitted and just use espresso for the coffee in the recipe? If so, do adjustments need to be made?
Hi Starla – I’ve never tried leaving the extract out but I believe in the comments, we did have another reader do so and they were happy with the results.
I have made this several times my question is, I would like to make a double batch, is that possible?
Sure Yvonne! There’s no reason you couldn’t make a double batch.
This stuff is soooo good! I use a coffee concentrate instead of pods or grounds so I substituted that for the extract. My coworkers are BEGGING for more! I’ll be giving this out in my gift boxes.
Thanks for the suggestion Terri – so glad to hear that the brittle is a hit!