Cocoa Nib Brittle

Directions

1. 1
   Line a rimmed baking sheet with a silpat mat or parchment paper lightly coated with cooking spray.
2. 2
   In a medium saucepan, combine sugar, water, and corn syrup. Bring to a rapid simmer over medium-high and cook until dark golden, about 10 to 15 minutes.
3. 3
   Remove pan from heat. Stir in butter, baking soda, fleur de sel and cocoa nibs (mixture will foam). Stir until mixture is no longer bubbling, about 1 minute.
4. 4
   Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.
5. 5
   The brittle can be stored in an airtight container at room temperature for up to 3 weeks.