Prep 20 mins
Cook 1 hr
This is not to difficult to make and makes a nice Christmass gift.
- 1 1⁄4 cups unsalted butter
- 1 cup sugar
- 1⁄3 cup golden brown sugar
- 1⁄3 cup water
- 1 tablespoon dark unsulphured molasses
- 2 teaspoons instant espresso powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 2 cups walnuts, toasted,coarsely chopped
- 4 1⁄2 ounces imported bittersweet chocolate, finely chopped (not Unsweetened)
- 4 1⁄2 ounces imported white chocolate, finely chopped (such as Lindt)
- Butter small cookie sheet.
- Melt butter in heavy 2-1/2-quart saucepan overlow 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~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes.
- Remove pan from heat.
- Mix in 1-1/2 cups nuts.
- Immediately pour mixture onto prepared sheet; do not scrap pan.
- Tilt sheet so that toffee spreads to 1/4-inch thickness.
- Sprinkle chocolates 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 1/2 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.
- If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.