Recipes Desserts:

Espresso Almond Brittle

Athena Calderone
Espresso Almond Brittle


  • Neutral oil cooking spray such as vegetable or canola
  • 1 cup sugar
  • ¼ cup honey
  • ¼ cup corn syrup
  • ¼ cup Altissio Nespresso espresso
  • 1 cup roasted almonds, roughly chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • Flakey salt, such as Maldon, for sprinkling
  • Orange, for zesting


Line a baking sheet with parchment paper and spray the parchment with nonstick spray. Place the sugar, honey, corn syrup, and espresso in a medium saucepan. Measure the remaining ingredients into a bowl place next to the stove top along with an oiled, heat-proof spatula.
Heat the saucepan over medium heat. Swirl occasionally to help dissolve the sugar.
Fit a candy thermometer to the side of the saucepan and cook the mixture over medium heat, until the caramel reaches 300°F, about 5 minutes. Remove the pan from the heat. Quickly stir in the pistachios, butter, salt, and baking soda. Stir until just combined.
Pour the caramel mixture onto the parchment paper and spread with a spatula so the brittle is about ¼-inch thick. Sprinkle with flakey sea salt and orange zest. Set aside and cool completely. Break the brittle into small, bite-sized pieces, and store at room temperature in an air-tight container, the layers separated by parchment paper to prevent sticking, until ready to serve. Stored this way, the brittle will keep for a few weeks.
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