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  Recipe Home » Candy » Coffee-Walnut Toffee
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  Coffee-Walnut Toffee
  Category: Candy
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 250
Ingredients:
1 1/4 cup Unsalted butter
1 cup Sugar
1/3 cup Packed golden brown sugar
1/3 cup Water
1 tbsp Dark unsulfered molasses
2 tsp Instant espresso powder
1/2 tsp Ground cinnamon
1/4 tsp Salt
2 cup Coarsely chopped walnuts - (toasted)
4 1/2 oz Bittersweet chocolate -(imported), finely chopped
Instructions:
Butter 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

* Source: Bon Appetit, December 1993 * Typed for you by Karen Mintzias
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