Espresso and Coconut Brittle
1 1/2 cups sugar
1/2 cup light corn syrup
2 Tbs instant espresso powder (I used instant decaff coffee, because caffiene is a no-go with my stomach)
3/4 cup unsweetened shredded coconut
1/4 tsp salt
1. Coat a rimmed baking sheet with cooking spray. Bring corn syrup and sugar to a boil in a medium saucepan, stirring and brushing down sides with a wetbpastry brush to prevent sugar crystals from forming, until the sugar dissolves, until mixture just starts to turn golden around the edge.
2. Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.
This recipe basis for the recipe was found in the December 2010 edition of Martha Stewart Living.