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    Toffee: Coffee Walnut Toffee


    Source of Recipe


    Bon Appetit

    List of Ingredients




    1 1/4 c (2-1/2 sticks) unsalted Butter
    1 c Sugar
    1/3 c Golden brown sugar
    1/3 c Water
    1 tb Dark unsulfured molasses
    2 ts Instant espresso powder
    1/2 t Ground cinnamon
    1/4 t Salt
    2 c Walnuts -- toasted; coarsely Chopped
    4 1/2 oz Imported bittersweet (not Unsweetened) chocolate, Finely chopped
    4 1/2 oz Imported white chocolate (such as Lindt) , finely Chopped

    Recipe



    Butter small cookie sheet. Melt butter in heavy 2-1/2-quart saucepan over low heat. Add both sugars, water, molasses, espresso, cinnamon and salt; stir until sugar dissolves. Attach clip-on candy thermometer to pan. Increase heat to medium; cook until thermometer registers 290ºF, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.

    Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour mixture onto prepared sheet; do not scrap pan. Tilt sheet so that toffee spreads to 1/4-inch thickness. Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates. Let stand 1 minute. Using back of spoon, swirl chocolates to spread slightly. Shake sheet to form even chocolate layer. Using tip of knife, swirl chocolates to create marble pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until toffee is firm, about 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature.

 

 

 

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