Coffee Walnut Toffee recipe
Source: Bon Appetit
1 1/4 cups unsalted butter
1 cup granulated sugar
1/3 cup packed light 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 coarsely chopped walnuts (toasted)
4 1/2 ounces bittersweet chocolate (good quality), finely chopped
Butter a small cookie sheet.
Melt butter in heavy 2 1/2-quart saucepan over low 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 degrees F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
Remove pan from heat. Mix in 1 1/2 cups nuts.
Immediately pour mixture onto prepared sheet; do not scrape pan. Tilt sheet so that toffee spreads to 1/4-inch thickness. Sprinkle chocolate 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.
Yields 2 pounds
