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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