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+ servings

Coffee Toffee

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
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.