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Coffee Walnut Toffee

This is not to difficult to make and makes a nice Christmass gift.

Ready In:
1hr 20mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Steve P.
Contributor
@Steve P.
Contributor
"This is not to difficult to make and makes a nice Christmass gift."
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  1. Steve P.
    This is not to difficult to make and makes a nice Christmass gift.
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