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. |