Coffee-walnut Toffee
Author/Submitted by: Servings: 2 Categories:
Candies
/
Chocolate
/
Desserts
Ingredients: 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
Directions:
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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