Coffee Toffee

Chewy and chocolatey toffee treat with hints of espresso. An English Toffee recipe all grown up!

Recipe by Samantha on October 17, 2016

Prep time: PT10M

Cook time: PT15M

Total time: PT35M

Rating

5 stars (2 reviews)

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1 cup unsalted butter
1/2 cup brown sugar, levelled, but not packed
1/2 cup granulated sugar
1 1/2 tsp molasses
1/4 heaping tsp flaky sea salt (or 1/4 tsp table salt)
1 1/2 tsp instant espresso powder (decaf espresso works too)
1 cup semisweet chocolate chips (or 6 oz./170 grams semisweet chocolate, chopped)
1/2 cup chopped toasted hazelnuts

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.

Kelly on 2019-12-10 (5 stars):
I love the mix of salty and sweet in this recipe! And that espresso powder gives it that little something special!
Ashley on 2019-12-10 (5 stars):
I can't stop eating this! I'm giving some away for an edible gift and will definitely be making more.