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–+ servings

Coffee Toffee

Print Recipe
Toffee with a coffee twist.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 servings
Calories 257
Author Annalise Sandberg

Ingredients

  • 1 cup unsalted butter (226 grams)
  • ½ cup packed dark or light brown sugar (112 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 ½ teaspoons molasses
  • ¼ teaspoon salt
  • 2 teaspoons instant espresso
  • 1 cup bittersweet chocolate , chopped (170 grams)
  • ½ cup chopped hazelnuts (or nut of your choice) (70 grams)

Instructions

  • Line a small sheet pan with parchment paper or silicone baking mat.
  • In a heavy bottomed saucepan set over medium high heat, combine the butter, sugars, molasses, salt and espresso. Stir until sugar is dissolved and mixture is smooth. Insert a candy thermometer and continue to cook, stirring occasionally until it reaches 250° F. Then stir constantly until mixture reaches 300° F.
  • Immediately pour the mixture out onto the prepared sheet pan and spread evenly with an offset spatula. Scatter chopped chocolate over the toffee and let sit a few minutes until melted, then use the offset spatula to spread it evenly over the toffee. Sprinkle with the chopped hazelnuts.
  • Let sit until toffee is set, about an hour. If desired, pop it in the freezer to speed up the process, about 15 minutes Use a knife to break it into pieces.

Notes

Recipe from The Smitten Kitchen Cookbook.

Nutrition

Calories: 257kcal | Carbohydrates: 21g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 33mg | Sodium: 44mg | Potassium: 122mg | Fiber: 1g | Sugar: 19g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg