My Christmas specialty is usually chocolate covered caramels. But this toffee may have replaced the caramels as our new favorite Christmas candy. The coffee adds a special touch that pairs really well with the bitter chocolate.
Coffee Toffee (from the Smitten Kitchen Cookbook)
- 8 tbsp butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tsp molasses
- 1/4 tsp flaky sea salt
- 1 1/2 tsp instant espresso powder
- 1 cup semisweet chocolate chips
- 1/2 cup chopped hazelnuts
Line a small baking sheet with parchment paper and set aside.
In a medium heavy sauce pan with a candy thermometer attatched, melt butter both sugars, molasses, salt, and espresso together over medium high heat. Cook, stirring occasionally with a whisk, until the temperature approaches 250 degrees; then stir constantly until it reaches 300 degrees.
Pour immediately onto the prepared baking sheet. Spread evenly with an offset spatula. Sprinkle the chocolate chips over the toffee, let them sit for a minute until soft, then spread the chocolate evenly over the candy base. Sprinkle the chocolate with chopped hazelnuts. Set the sheet aside on a cooling rack until set. Break the toffee into pieces and then store in an air tight container. Consider storing in the fridge if it gets sticky. Makes 1 1/2 lbs toffee.