Coffee Toffee

Tags

candy, chocolate, Christmas, coffee, dessert, gluten free, hazelnuts, toffee

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.

Dark Chocolate Buttercrunch

Tags

buttercrunch, candy, chocolate, holiday, holiday season, pecans, toffee

This recipe is perfect because it combines three amazing things-toffee, dark chocolate, and pecans. What could be better? This is my first attempt at making candy. I think it went pretty well considering I didn’t have a candy thermometer or experience. It holds together and doesn’t melt in room temperature. Plus it tastes pretty dang good.

Dark Chocolate Buttercrunch

1 cup (2 sticks) butter (if unsalted, add 1/2 tsp of salt)
1 1/2 cups sugar
3 tbsp water
1 tbsp light corn syrup
1 cup pecans pieces or slivered almonds, toasted
1 1/2 cups semisweet or bittersweet chocolate chips

In a saucepan, melt the butter, In a large, deep saucepan, melt the butter. Stir in the sugar, water and corn syrup. Bring the mixture to a boil. Boil gently, over medium heat, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will boil for about 12 minutes until the color change (it darkens slightly). At that point, drop a bit of the syrup into the ice water and test to see if it hardens to the point it snaps into without bending.

While the syrup is cooking, toast the nuts. On another baking sheet, spread the chocolate chips and the toasted nuts. Pour the syrup over the nuts and chocolate. Allow to cool until it can be gently removed from the sheet. Break into pieces and enjoy!