This recipe was inspired Spring Unveiling 2013 when we were paired with ICE FIRE GALLERY to create a dish to go with the glass works they were unveiling. We made our caramel cheesecake with agate brittle to go with their AGATE series of beautiful caramel colored glass works.


  • ½ cup water

    1 cup sugar

    dash salt


Have a sided cookie sheet pan ready, lined with silpat or parchment. Set aside.

Combine sugar & water and salt in a large heavy bottomed, light color, shallow fry pan; cook over high heat. Cook without stirring or moving until sugar starts to brown and you smell caramel. At this point you will see one side of the pan browning first. When it is the shade of a new copper penny, swirl to blend sugar mixture until you achieve even color. Remove from heat and immediately pour out onto Silpat or other silicon lined sheet pan, making it as thin as you can. Cool to harden at room temperature before lifting and breaking into brittle pieces. Cooling in the refrigerator will only make it moist and sticky. Serve broken shards of agate brittle with cheesecake or other desserts for crunch.

SAFETY NOTE: Never leave the stove when making this recipe. Also don’t taste molten sugar; and don’t touch brittle until completely cooled.


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