Coffee Toffee
Toffee with a coffee twist.
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.
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
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