How to: You Only Live Once – Coffee Toffee

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I’m not even going to pretend I need to convince you to try this one.

You just do. Fact.

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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.

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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.

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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?

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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.

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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…

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Bing.

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Bang.

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Boom.

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You’re done!

Happy Valentine’s Day xoxo

Erin

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Coffee Toffee

Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Website A Deb Perlman recipe from Smitten Kitchen

Ingredients

  • 16 tablespoons unsalted butter (two sticks)
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 ½ teaspoon molasses
  • 1 ½ teaspoon instant coffee
  • ¼ teaspoon salt
  • 1 cup semi sweet chocolate chips
  • ½ cup hazelnuts, toasted and skinned (or your favourite nut)

Directions

1. To toast and skin hazelnuts, preheat oven to 350F. Toast nuts for 10 minutes. Lay a clean dish towel out on a flat surface and transfer the nuts to the centre. Fold the sides of the towel up to make a pouch, and shake the pouch vigorously to remove skins. Chop hazelnuts.
2. For the toffee, heat butter, both sugars, molasses, coffee and salt over medium high heat in a heavy bottomed saucepan. Bring to a boil stirring occasionally with a whisk until the mixture reaches 250F on a candy thermometer. At this point stir continuously until it reaches 300F. The whole process takes about 10 minutes. The bubbling toffee will look light and airy and pull away from the sides of the pan easily toward the end.
3. Remove from heat and immediately pour toffee mixture onto a baking sheet lined with a silicone mat or parchment paper.
4. Sprinkle chocolate chips evenly over top of hot toffee and let sit for 1 minute. With a spatula spread the warmed chocolate chips out in an even layer. Sprinkle with chopped hazelnuts.
5. Allow to cool completely before breaking it up in to smaller pieces.

3 thoughts on “How to: You Only Live Once – Coffee Toffee

  1. Bing,Bang,Boom, to you too, Erin! This recipe looks AMAZING. Although I won’t try it, especially for just the two of us, it is definitely a YUMMY looking, special candy for Valentine’s Day, or any other day for that matter! I know it will be difficult for you and Rory, but just don’t eat it all in ONE day!! Enjoy!!!

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