Working at the Starbucks Reserve Roastery and Tasting Room in Seattle, barista Claire Ostermeier became inspired to create new desserts using the coffee all around her.
“I found myself having access to a lot of great coffee,” Ostermeier said. “So I started to incorporate coffee into recipes.”
She began to experiment, combining a variety of ingredients that highlighted both sweet and savory. In the end, she used coffee three ways in a single recipe: infused into the sweet candy base, as whole beans mixed in with roasted peanuts and sprinkled on top with sea salt for a finishing touch. She shared her recipe for Coffee Bean Peanut Brittle with Sea Salt & Espresso on Starbucks coffee blog, 1912 Pike.
“Coffee has a range of intrinsic flavors,” she said. “You can transform a lot of recipes, especially with candy.”
Coffee Bean Peanut Brittle with Sea Salt & Espresso
Prep Time: 20 minutes, Cook Time: 15 minutes
1 1/2 cups white granulated sugar
3/4 cup mix of equal parts light and dark corn syrup
1 cup water
2 cups salted roasted peanuts
1/2 tablespoon coffee, ground on “espresso” setting
1/2 cup whole bean coffee
1 tablespoon unsalted butter, plus additional for greasing the cookie sheet
1/2 tablespoon baking soda
1/2 teaspoon vanilla extract
A few pinches of coarse sea salt
Grease a large cookie sheet. Set aside. In saucepan, combine sugar, corn syrup, coffee and table salt. Stir. Bring to a boil until sugar is dissolved and thermometer reads 260 degrees Fahrenheit. Stir in peanuts and coffee beans. Stir frequently until mixture is 295 degrees, about 15 minutes. Remove from heat and immediately stir in pre-measured baking soda, butter and vanilla. Quickly pour warm mixture onto greased cookie sheet and spread as thin as possible. Sprinkle with remaining espresso and a few pinches of coarse sea salt. The candy will harden at room temperature. Once it’s completely set, snap the peanut brittle into pieces, plate and enjoy.
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