Coffee Toffee
If you really want the coffee flavor to shine through, I'd recommend brewing a strong cup of coffee (or use espresso).
Foto: RecipeGirl
Ingredients
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated white sugar
- ¾ cup light brown sugar
- ¼ cup brewed coffee ((or espresso))
- 1 tablespoon light corn syrup
- ¼ teaspoon salt
- 1¼ cups slivered almonds, (toasted and roughly chopped (divided))
- 8 ounces dark chocolate chips
Steps
-
In a medium saucepan, combine the butter, sugars, coffee, corn syrup and salt. Heat to a boil over medium heat, stirring to dissolve the sugar. Insert a candy thermometer into the syrup; boil, stirring only occasionally until the mixture turns a caramel color and reaches 280 degrees (or almost there!), about 30 minutes.
-
Remove from heat, stir in ¾ cup almonds. Spread mixture onto a rimmed, buttered baking pan, working quickly. Sprinkle the chocolate chips on top of the warm toffee.
-
Cover it with a 2nd inverted baking sheet for a few minutes to keep in the heat. Spread the melted chocolate over the toffee. Sprinkle the remaining almonds on top. Let cool completely.
-
When the toffee is completely cooled, break it into pieces (you can use a knife to help speed up the process). Store in an airtight container for up to 2 weeks.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...