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Coffee Toffee

Source of Recipe


Internet






List of Ingredients



• Butter, to grease cookie sheet
  
• 2 sticks (1 cup) unsalted butter
  
• 3/4 cup granulated sugar
  
• 3/4 cup light brown sugar
  
• 1/4 cup brewed coffee
  
• 1 Tbsp light corn syrup
  
• 1/4 tsp salt
  
• 3/4 cup slivered almonds, roughly chopped
  
• 8 ounces good-quality dark chocolate
  






Instructions



1. Butter a cookie sheet with sides. Combine 1 cup butter, granulated and brown sugars, coffee, corn syrup and salt in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Insert a candy thermometer into syrup; boil, without stirring, until mixture turns a caramel color and reaches 280° F, about 30 minutes.
   
   
2. Remove from heat; stir in slivered almonds. Spread mixture onto prepared cookie sheet, working quickly. Allow to cool (about 30 minutes).
   
   
3. Melt chocolate in a saucepan. Pour melted chocolate over cooled toffee; spread evenly. Cool completely. When cool, break into pieces. Store in an airtight container in a cool, dry place up to 2 weeks.