Coffee Toffee
Chewy and chocolatey toffee treat with hints of espresso. An English Toffee recipe all grown up!
Ingredients
- 1 cup unsalted butter
- 1/2 cup brown sugar, levelled, but not packed
- 1/2 cup granulated sugar
- 1 1/2 tsp molasses
- 1/4 heaping tsp flaky sea salt (or 1/4 tsp table salt)
- 1 1/2 tsp instant espresso powder (decaf espresso works too)
- 1 cup semisweet chocolate chips (or 6 oz./170 grams semisweet chocolate, chopped)
- 1/2 cup chopped toasted hazelnuts
Instructions
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Line a small baking sheet with non-stick paper.
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In a medium heavy sauce pan (with a candy thermometer attached), melt butter, brown and white sugar, molasses, salt, and espresso together over medium-high heat. Cook, stirring occasionally with a whisk until the temperature reaches 250°F. Then whisking constantly, until mixture reaches 300°F.
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Carefully pour mixture onto baking sheet and spread evenly with a spatula. Immediately sprinkle chocolate chips over the toffee and let sit for about a minute until softening, then spread chocolate evenly over the candy base. Sprinkle hazelnuts over chocolate.
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Place in fridge (or freezer) till toffee is set, about 15-20 minutes.
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Break toffee into pieces and store in an airtight container.