Email to Jeannie      

Recipe Categories: Joy's HOME PAGEAllStarbucksinfo AlternateIngredient APPETIZERS APPLECHART BBQ BEVERAGES BreadRollsScones BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasCookieList Coffee COOKIES CookingOutdoors CopykatRecipes CornRecipes CreamPies CROCKPOT CrockPotBaking CUPCAKES DESSERTS DiabeticRecipes Dumplings EquivalentsinMeasure ETHNIC FISHandSEAFOOD Fondue Gonetothedogs HolidayFun HolidayRecipes HomemadeMixes IceCreamDesserts IceCreamPieCrusts ICE_CREAM_TOPPINGS JAMSandJELLIES MainCoarse MEATS Miscellaneous MUFFINS OnceAMonthCooking PASTA Philippines PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS StarbucksRecipes StrawberryRecipes ToasterOven VEGETABLES VEGETARIAN

Toffee Coffee Candy

List of Ingredients




1 cup sugar
1 cup butter
1/4 cup water

1 tbsp. instant coffee crystals
1/2 cup semi-sweet chocolate morsels

1/2 cups finely chopped pecans/almonds

optional: candy thermometer




Recipe



Heat sugar, butter, and water to boiling in heavy 2qt. saucepan, stirring constantly. Watch temp to make sure mixture doesn't burn. Reduce heat to medium. Continue cooking and stirring for about 13 minutes longer, or until 300º is reached on candy thermometer (see note).

When done pour immediately onto ungreased large cookie sheet. If needed, spread to about a 1/4" thickness. Sprinkle with chocolate chips and coffee crystals; allow to stand about 1 minute to soften chips. Spread softened chips evenly over toffee. Sprinkle with chopped nuts.

Let stand at room temp for about 1hr or refrigerate if until firm. Break into bite size pieces. Store in airtight container at room temp.

Note: If you don't have a candy thermometer take a small amount of mixture and drop into a cup of very cold water. It should seperate and turn into hard threads when done.