I just love toffee. I like the sweetness of the flavor and the crunchiness. I’ve always been a fan of toffee in things like ice cream, but I’ve never made toffee just for eating. I can’t remember how I came across this recipe, but I’ve had it bookmarked for a while and couldn’t wait to add it to my Christmas treat list. Adding espresso to it made me want to make it even more. I made coffee toffee ice cream last year, and was pretty sure I would like this as well. This recipes takes toffee to a whole new level. With the addition of cinnamon and espresso powder and the combination of chocolate and white chocolate for the topping, you really can’t go wrong. It’s also insanely addictive! It might be a good idea to plan to share these so you don’t eat it all yourself!
Chocolate Espresso Toffee
2 cups walnuts
1 cup sugar
1/3 cup packed golden brown sugar
2 tsp instant espresso powder
½ tsp ground cinnamon
¼ tsp salt
1/3 cup water
1 Tbs dark unsulfured molasses
4 ½ ounces fine-quality bittersweet chocolate, finely chopped (I used Valhrona 64%)
4 ½ ounces fine-quality white chocolate, finely chopped (I used Callebaut)
1 ¼ cups (2 ½ sticks) unsalted butter
Preheat oven to 325 degrees. Spread walnuts on a cookie sheet and toast in the oven until fragrant, about 5-10 minutes, making sure they don’t burn. Allow to cool for ten minutes; then coarsely chop. Remove 1 ½ cups to a bowl. Finely chop remaining ½ cup; then place in a separate bowl.
Prepare your mise en place: in a medium bowl, combine sugars, espresso powder, cinnamon, and salt. In a small bowl or measuring cup, combine water and molasses. Place chopped chocolates in their own separate bowls.
Butter a cookie sheet or jelly roll pan. Melt butter in a heavy 2 ½-quart saucepan over low heat. Add sugars, espresso powder, cinnamon, salt, water, and molasses; stir until sugar dissolves. Attach a clip-on candy thermometer to side of pan. Increase heat to medium; cook until thermometer registers 290 degrees (and no less!), stirring slowly but constantly and scraping bottom of pan with a wooden spatula, about 20 minutes.
Remove pan from heat, and quickly stir in 1 ½ cups coarsely chopped nuts. Immediately pour mixture onto prepared pan; do not scrape saucepan. Tilt sheet so that toffee spreads to ¼-inch thickness. Sprinkle chocolates by generous tablespoonfuls atop toffee, alternating bittersweet and white chocolates. Let stand one minute. Using back of spoon, spread chocolates slightly. Using the tip of a knife or the tongs of a fork, swirl chocolates to create a marble pattern. Sprinkle with ½ cup finely chopped nuts. Refrigerate until toffee is firm, about one hour. Break toffee into pieces.
Makes about two pounds. Can be made two weeks ahead and stored in the refrigerator in an airtight container. Serve cold or at room temperature.