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Sauce: Coffee-Toffee Sauce

Source of Recipe


From "Cooking with Coffee" by Carol Foster






List of Ingredients



• 1/4 cup hazelnuts
  
• 1 cup lightly packed brown sugar
  
• 1/2 cup brewed dark roast coffee
  
• 1 egg
  
• 1 to 2 Tbsp coffee liqueur or 1 tsp vanilla
  






Instructions



1. Place the hazelnuts in a small baking pan and toast in a preheated 350º F oven 5 to 10 minutes, until the skins start to crack and the nuts are golden. Cool slightly. Transfer the nuts to a kitchen towel and rub to remove as much of the skin as possible. Chop coarsely.
   
   
2. In a small heavy saucepan over medium heat, stir together the sugar and coffee until sugar dissolves. Bring to a boil, reduce the heat, and simmer 5 minutes.
   
   
3. Beat the egg in a medium bowl. While whisking, slowly drizzle in the coffee-sugar mixture. Pour back into the saucepan and cook over medium heat, stirring constantly, until the sauce has thickened, about 5 minutes. Remove from the heat and strain if not smooth. Let the sauce cool for 30 minutes before adding liqueur and nuts.
   
   Makes about 1 cup.
   
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   Serve warm or cold as a pancake syrup, or over vanilla or coffee ice cream.