Saturday, October 27, 2012

Coffee Walnut Toffee

Submitted by: June Shockley

Ingredients
2 1/2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
1/3 cup water
1 Tablespoon dark unsulfured molasses
2 teaspoons instant espresso powder or 1 Tablespoon instant coffee
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 1/2 oz/ good quality bittersweet chocolate, finely chopped
4 1/2 oz/ good quality white chocolate, finely chopped
2 cups coarsely chopped roasted walnuts

Directions

  • Butter small cookie sheet (with sides).
  • Melt butter in heavy 2 1/2 qt. saucepan over low heat.
  • Add  sugar, water, molasses, espresso powder, cinnamon and salt, stir until sugar dissolves.
  • Attach a clip on candy thermometer to pan.
  • Increase heat to medium; cook until thermometer registers 290 degrees, stirring slowly but constantly, and scraping bottom of pan with wooden spatula, about 20 minutes.
  • Remove pan from heat and add 1 1/2 cups walnuts, saving remaining nuts for top.
  • Immediately pour mixture onto prepared sheet.  Do not scrape pan.  Tilt sheet to spreed toffee to 1/4 inch.
  • Sprinkle chocolate by generous tablespoons full atop toffee, alternating bittersweet and white. Let stand 1 minute.  Swirl chocolates with back of spoon.  Sprinkle with remaining 1/2 cup nuts.
  • Refrigerate until firm, about 1 hour and break into pieces.

(Can be made 2 weeks ahead.  Store in air tight container.


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