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| 2 Tbs. espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine |
| Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray |
| or grease it lightly. In a medium heavy-based saucepan, combine the sugar and water. Heat over |
| high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add |
| the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the |
| caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat. |
| Carefully whisk in the butter and salt (the butter will sputter). Immediately pour the brittle onto the |
| prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be |
| careful--the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an |
| even thinner layer. Let cool. Chop two-thirds of the cooled brittle into small pieces by sealing it in |
| a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don't |
| want the powder. Break the remaining brittle into shards and use them to garnish bowls of the ice |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated