Toffee with a coffee twist.
- 1 cup unsalted butter (226 grams)
- ½ cup packed dark or light brown sugar (56 grams)
- ½ cup granulated sugar (50 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)
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.
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