Cappuccino Hazelnut Chocolate Brittle. Incredibly delicious homemade candy brittle that makes an ideal wedding favour or to use for Holiday gift giving.
Food gifts are a terrific thing to give at the Holidays and this Cappuccino Hazelnut Chocolate Brittle is one of the best! In these times of busy schedules and “no time for anything anymore”, the fact that you took a little of your time to make something special is sure to be appreciated.
This recipe works well with lots of different types of nuts from macadamias to pecans. Choose your own favourite, or just use this recipe a tasty excuse to use up what you have on hand.
Whatever nuts you use, remember that toasting them properly is essential. Toasting brings out so much more of the natural nutty flavour and tastes ten times better when paired with chocolate.
I originally created this candy treat as a wedding favour and it was a great success. I think it will be equally appreciated as a holiday indulgence. Package it in cellophane bags or cookie tins as a great handmade holiday gift idea as well.
Make a big batch or two and package it to have on hand at a moment’s notice. The little cellophane packages make great take home treats for Holiday visitors. They are also handy to have prepared as a little take along thank-you gift when you are invited to Holiday parties and dinners.
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
Like this Cappuccino Hazelnut Chocolate Brittle recipe?
If you’re looking for other food gift ideas for the Holidays or just lots of seasonal recipe suggestions for both cooking and baking, be sure to browse our Christmas Recipes Category.
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Originally published December 14, 2007. Updated December 2017 to provide the option to use metric measurements and to include nutritional information.
- ½ cup white sugar
- ½ cup brown sugar
- 1/4 cup light corn syrup
- 1/4 cup boiling water
- 1 tbsp instant espresso powder or 2 tbsp instant coffee
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 tsp vanilla
- 1 cup semi sweet chocolate chips
- 1 cup roasted unsalted hazelnuts roughly chopped
Roast hazelnuts in a shallow pan for about 10 minutes at 350 degrees F. Roll the roasted hazelnuts in a tea towel to remove the skins. Rough chop the nuts with a large knife.
In a medium saucepan over medium low heat combine white sugar, brown sugar and corn syrup.
Dissolve espresso powder in hot water and add to sugars. Bring to a rolling boil and add butter.
Cook low and slow at a very gentle boil to 300 degrees on a candy thermometer without stirring.
Remove from heat and stir in salt and vanilla. Pour mixture onto a greased cookie sheet and spread out to ¼ inch thickness.
When the brittle solidifies but is still hot, sprinkle the chocolate chips over the top and let stand for 5 minutes to melt. Spread the melted chocolate chips evenly over the surface of the brittle.
Sprinkle the roasted chopped hazelnuts over the top pressing them into the chocolate. Allow to cool thoroughly before breaking into pieces. Store in an airtight container.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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