Coffee Toffee
If you really want the coffee flavor to shine through, I'd recommend brewing a strong cup of coffee (or use espresso).
Servings: 60 pieces (1 per serving)
Ingredients
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated white sugar
- ¾ cup light brown sugar
- ¼ cup brewed coffee (or espresso)
- 1 tablespoon light corn syrup
- ¼ teaspoon salt
- 1¼ cups slivered almonds, toasted and roughly chopped (divided)
- 8 ounces dark chocolate chips
Instructions
- In a medium saucepan, combine the butter, sugars, coffee, corn syrup and salt. Heat to a boil over medium heat, stirring to dissolve the sugar. Insert a candy thermometer into the syrup; boil, stirring only occasionally until the mixture turns a caramel color and reaches 280 degrees (or almost there!), about 30 minutes.
- Remove from heat, stir in ¾ cup almonds. Spread mixture onto a rimmed, buttered baking pan, working quickly. Sprinkle the chocolate chips on top of the warm toffee.
- Cover it with a 2nd inverted baking sheet for a few minutes to keep in the heat. Spread the melted chocolate over the toffee. Sprinkle the remaining almonds on top. Let cool completely.
- When the toffee is completely cooled, break it into pieces (you can use a knife to help speed up the process). Store in an airtight container for up to 2 weeks.
Notes
- To toast the nuts, heat a small skillet over medium heat, add the nuts and stir occasionally until lightly browned. Dump the toasted nuts onto a paper towel to cool.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 15mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 99IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 0.2mg