Coffee-Walnut Toffee

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.