Coffee Walnut Toffee

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8-12
YIELD: 2 Pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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