Cooking Recipe Coffee-Walnut Toffee
Recipe Ingredients
Directions
Butter small cookie sheet. Melt butter in heavy 2-1/2 quart saucepan
over low heat. Add both sugars, water, molasses, espresso, cinnamon
and salt; stir until sugar dissolves. Attach clip-on candy
thermometer to pan. Increase heat to medium; cook until thermometer
registers 290 degrees F, stirring slowly but constantly and scraping
bottom of pan with wooden spatula, about 20 minutes.
Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour
mixture onto prepared sheet; do not scrape pan. Tilt sheet so that
toffee spreads to 1/4-inch thickness. Sprinkle chocolate by generous
tablespoons atop toffee, alternating bittersweet and white
chocolates. Let stand 1 minute. Using back of spoon, swirl chocolates
to spread slightly. Shake sheet to form even chocolate layer. Using
tip of knife, swirl chocolates to create marble pattern. Sprinkle
with remaining 1/2 cup nuts. Refrigerate until toffee is firm, about
1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill
in airtight container.) Serve cold or at room temperature.
Yields 2 pounds
* Source: Bon Appetit, December 1993 * Typed for you by Karen Mintzias