Be prepared. Everything brittle is fast! Measure ingredients, have your tools right at hand, and the sheet pan ready to pour onto.
1/2cupAlaga Cane Syrup
1/4teaspooninstant coffee granules
1 1/2cupsalmondscrushed and toasted
crushed sea salt
In a medium-sized saucepan, combine sugar, coffee granules, syrup, water, and butter. Cook over medium heat, stirring constantly until the sugar is dissolved. Bring to a boil and allow the temperature to reach 300 degrees without stirring, or until a drop of syrup turns brittle when dropped into cold water.
Remove from heat, add the baking soda, and stir like you mean it until the mixture blends and pulls away from the sides of the pan. Keep your head away from the pan in that mixture will steam and bubble.
Stir in the crushed almonds until thoroughly blended, then quickly pour mixture in a thin layer onto a large rimmed non-stick baking sheet. Sprinkle with salt, and allow brittle to cool completely. Knock the brittle out of the pan and crush into small chunks with a rolling pin, or break into large shards.