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Coffee-walnut Toffee

Author/Submitted by:
Servings: 2
Categories: Candies / Chocolate / Desserts

1 1/4  cups  Unsalted butter
1  cup  Sugar
1/3  cup  Packed golden brown sugar
1/3  cup  Water
1  tablespoon  Dark unsulfered molasses
2  teaspoons  Instant espresso powder
1/2  teaspoon  Ground cinnamon
1/4  teaspoon  Salt
2  cups  Coarsely chopped walnuts, - (toasted)
4 1/2  ounces  Bittersweet chocolate, -(imported), finely

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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