Chewy and chocolatey toffee treat with hints of espresso. An English Toffee recipe all grown up!
Line a small baking sheet with non-stick paper.
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.
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.
Place in fridge (or freezer) till toffee is set, about 15-20 minutes.
Break toffee into pieces and store in an airtight container.