A Sweet Heritage: The Story of Cocoa Nib Brittle
Cocoa Nib Brittle – A Fall Tradition
Every autumn for the past decade, we’ve brought back one of our most beloved seasonal treats: Cocoa Nib Brittle. Crisp, golden, and packed with flavor, it’s a sweet that perfectly captures the warmth of the season.
What Makes it Special
Each year, we choose cocoa nibs from an origin we think will bring out something truly unique in the brittle—sometimes fruity, sometimes earthy, always flavorful.
When we first began making Cocoa Nib Brittle, the nibs were roasted, then added towards the end of the brittle cooking process. A few years ago, we shifted our method: now we add raw nibs earlier, while the brittle is still cooking. This small change makes a big difference. As the nibs roast right in the bubbling mixture, they release deeper, more complex cocoa flavors that spread throughout the candy, infusing every golden bite with chocolatey richness.
A Recipe with History
The story of Cocoa Nib Brittle begins with a recipe that earned international acclaim. In the 1960s, Stephen Coates, proprietor of Coates Candies in Bellingham, Washington, became renowned for his peanut brittle, winning recognition on multiple continents.
In 1971, Stephen shared his famous recipe with Patricia Alesse, who—along with her husband, Patrick—opened The C Shop in Birch Bay that same year. Patricia carried on the tradition, making this brittle for many years before passing the recipe to her son, Keith, who continues to handcraft it today as The C Shop’s owner and principal candy maker.
In 2011, Rob from Fresco Chocolate teamed up with Keith to experiment with the recipe in a new way—substituting peanuts for cocoa nibs. The result was something extraordinary: the very first batch of Cocoa Nib Brittle. That collaboration sparked a tradition that continues today.
This connection between generations, local candy makers, and chocolate artisans means every bite carries a story of heritage, innovation, and care.
The Copper Kettle Advantage
One of the secrets to the brittle’s amazing flavor and texture is the equipment. Each batch is hand-made in a copper kettle that has been in use for well over a century. We don’t know its exact age, but based on its two-piece construction, it was likely made sometime before 1900.
Copper conducts heat beautifully, distributing it evenly across the kettle’s surface. That even heating, combined with hand stirring, prevents scorching and ensures the sugar cooks to just the right point of golden caramelization.
We believe this old-fashioned approach is part of what makes the brittle taste so amazing. Automated machinery simply can’t replicate the complexity and depth of flavor achieved by a seasoned copper kettle in the hands of an experienced candy maker.
How Cocoa Nib Brittle is Made
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Starting Right
The candy mixture begins with sucrose (table sugar), glucose (corn syrup), butter, and water.
– Sucrose gives brittle its signature glass-like appearance and crisp snap.
– Glucose helps control crystallization, ensuring a clean snap instead of a gritty texture. Too much makes it sticky; too little risks grittiness.
– Butter browns during cooking, adding nutty, toffee-like, and butterscotch notes that blend beautifully with caramelized sugar. -
Adding the Cocoa Nibs
At just the right temperature, raw cocoa nibs are stirred in. As they roast in the bubbling mixture, they infuse a rich cocoa flavor throughout the candy. -
Finishing with Baking Soda and Butter
When the brittle is done cooking, baking soda and a final addition of butter are stirred in.
– Baking soda aerates the candy, making it lighter, crisper, and easier to bite.
– Butter adds a creamy, buttery note layered on top of the caramel and roasted cocoa flavors. It softens the sweetness and rounds out the flavor. -
Spreading, Cooling & Breaking
The finished brittle is spread into a thin layer on a warm tabletop. Once cooled, it’s broken into crisp pieces ready to enjoy.
A Once-a-Year Treat
We only make one batch each year, and when it’s gone, it’s gone. That’s part of what makes Cocoa Nib Brittle so special—it’s a fleeting taste of fall, crafted with care and shared with our community.
If you haven’t tried it yet, now’s the time. We’d love to hear what you think.