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Cocoa Brittle
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4.43 from 7 votes

Cocoa Brittle

I love how a little piece of homemade cocoa brittle (nougatine) can make any dessert look like it came from a fancy bakery.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 20 servings
Calories: 57kcal
Author: Stefani


  • 100 grams sugar
  • 35 grams whole milk
  • 35 grams light corn syrup
  • 85 grams unsalted butter
  • 2 grams fruit pectin
  • 10 grams cocoa powder


  • Preheat oven to 400 F.
  • In a medium-sized pot, add milk, sugar, light corn syrup, and butter over medium heat.
  • When the butter is melted, whisk in the fruit pectin.
  • Heat until the mixture reaches 220 F.
  • Remove the mixture from heat and whisk in the cocoa powder.
  • Pour out to a Silpat-covered 13" x 18" baking sheet and bake for 5-8 minutes, until small bubbles form over most of its surface.
  • Cool to room temperature.
  • Peel the brittle off of the Silpat and break into small pieces.



Yield: about one 13" x 18" baking sheet worth of brittle


Calories: 57kcal | Carbohydrates: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 2mg | Potassium: 9mg | Sugar: 6g | Vitamin A: 110IU | Calcium: 4mg | Iron: 0.1mg