Espresso Toffee

"This recipe was printed on a Challenge butter package. Being a coffee lover I had to try it. I have never found a candy recipe that yields a tastier treat."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
6
Yields:
1 1/2 pounds
Serves:
6-8

ingredients

Advertisement

directions

  • Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
  • Melt butter over medium heat in heavy 2 to 3 quart saucepan.
  • Stir in sugar, corn syrup and espresso.
  • Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
  • Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
  • Pour mixture into prepared pan.
  • Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
  • (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
  • Gently press nuts into chocolate.
  • Let candy stand at room temperature to cool completely.
  • Break into pieces.
  • Store in an airtight container.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am an emeritus (that is a Latin word that means "retired" or "has-been") professor in the University of Idaho. When I retired I found that I had time on my hands, so I began to cook. After a few months I decided to specialize. I now cook only those things I REALLY like. That tends to be specialty breads, candy, and exotic pastries.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes