Side Pannel
Coffee-Walnut Toffee
Ingredients List
- 1 1/4 c Unsalted butter
- 1 c Sugar
- 1/3 c Packed golden brown sugar
- 1/3 c Water
- 1 tb Dark unsulfered molasses
- 2 ts Instant espresso powder
- 1/2 ts Ground cinnamon
- 1/4 ts Salt
- 2 c Coarsely chopped walnuts
- -- (toasted)
- 4 1/2 oz Bittersweet chocolate
- --(imported), finely chopped
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
