I’m not even going to pretend I need to convince you to try this one.
You just do. Fact.
How to Eat now has over 150 recipes in the bank and there are only a handful that aren’t original or adapted.
This is one of them.
It’s one of those rare recipe finds where you don’t want to change a single thing.
And there’s no way to finagle a ‘recipe makeover’ out of this one either.
Coffee toffee is brought to you by Deb Perlman of Smitten Kitchen. This week Deb posted a recipe for chocolate hazelnut cookies (heart shaped, of course). It got me thinking about this recipe, which I’ve made many times and have always wanted to share.
Thanks to our new ‘You Only Live Once’ category, now I can. You’re with me when I say this is an extremely decadent ‘sometimes’ food, right?
The ingredient list is short; it’s all about the technique for this one. While I’ve tried to give you a rough guideline on how to cook the toffee without using a candy thermometer, it would make life much easier if you had one. I got mine at the grocery store for $11 and have used it for other awesome things like beer battered halibut, shoestring french fries and caramel sauce. If you ask me, that’s serious bang for your buck.
Once the toffee is ready, it’s important to move quickly before things cool down too much. Make sure you read the recipe thoroughly and have all of your ingredients and equipment ready to go before you start. Because once you do…
Happy Valentine’s Day xoxo