Coffee-Walnut Toffee
Yield
2 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
brown sugar
golden, packed |
*
|
| ⅓ | cup |
water
|
|
| 1 | tablespoon |
molasses
dark, unsulfered |
|
| 2 | teaspoons |
instant coffee, espresso
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
walnuts
coarsely chopped, toasted |
|
| 4 ½ | ounces |
chocolate, bittersweet
finely chopped |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 79 | ml |
brown sugar
golden, packed |
*
|
| 79 | ml |
water
|
|
| 15 | ml |
molasses
dark, unsulfered |
|
| 1E+1 | ml |
instant coffee, espresso
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
walnuts
coarsely chopped, toasted |
|
| 130.1 | ml/g |
chocolate, bittersweet
finely chopped |
Directions
Butter small cookie sheet.
Melt butter in heavy 2½ 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 290 degrees F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
Remove pan from heat.
Mix in 1½ cups nuts.
Immediately pour mixture onto prepared sheet; do not scrape pan.
Tilt sheet so that toffee spreads to ¼ inch thickness.
Sprinkle chocolate 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 ½ 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.
