Espresso Toffee

Recipe by Jack Kaufman
READY IN: 50mins




  • 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.