Espresso Brittle

Directions

1. 1
   Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.
2. 2
   In a medium heavy-based saucepan, combine the sugar and water.
3. 3
   Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber.
4. 4
   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.
5. 5
   Remove the pan from the heat.
6. 6
   Carefully whisk in the butter and salt (the butter will sputter).
7. 7
   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).
8. 8
   As it cools and slows down, use a metal spatula to spread it into an even thinner layer.
9. 9
   Let cool.
10. 10
    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.
11. 11
    Sift the crumbs in a strainer if you don't want the powder.
12. 12
    Break the remaining brittle into shards and use them to garnish bowls of ice cream.