Smoked Nib Brittle

Adapted by
February 2014
Yield: 1 sheet


3 ounces unsalted butter
3 ounces glucose syrup
1 pound cane sugar
2 ounces water
3 ounces smoked cacao nibs
.25 ounce kosher salt
.07 ounce (2 grams) ground black pepper
Tempered Oliver and Sinclair 67% cacao chocolate


In a heavy saucepan over medium heat, melt butter. Add glucose, sugar, and water, stirring until sugar dissolves. Continue to heat mixture until temperature registers 285°F on a candy thermometer. Hold at 285°F for 10 minutes. Increase heat and cook mixture until color deepens to desired depth. Stir in nibs, salt, and black pepper and continue to heat until temperature reaches 300°F. Remove from heat and dip saucepan in cold water to stop cooking. Pour mixture onto nonstick mat and allow to cool. Wipe surface of brittle with paper towel to remove excess fat. Apply smooth, thin, and even layer of chocolate to surface of brittle. Refrigerate 10 minutes. Break into pieces and enjoy some sweet, salty, smoky, chocolaty goodness!