Coffee-Walnut Toffee

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Servings: 2 Difficulty: Advanced
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Rich, buttery toffee infused with bold espresso and crunchy walnuts, finished with a marbled chocolate topping.
Coffee-Walnut Toffee recipe image

This Coffee-Walnut Toffee is a decadent treat that combines the deep, roasted notes of instant espresso with the earthy crunch of walnuts. The base is a classic buttery toffee, cooked to the soft-crack stage for a perfect snap. A swirl of bittersweet and white chocolate adds a creamy contrast to the caramelized sugar. It’s an elegant yet approachable dessert, perfect for holiday gift-giving, cookie exchanges, or pairing with a cup of coffee. While it requires a candy thermometer and some patience, the result is a sophisticated confection that feels homemade and luxurious every time.

Coffee-Walnut Toffee recipe image
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Coffee-Walnut Toffee

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1652.9

Description

This Coffee-Walnut Toffee is a decadent treat that combines the deep, roasted notes of instant espresso with the earthy crunch of walnuts. The base is a classic buttery toffee, cooked to the soft-crack stage for a perfect snap. A swirl of bittersweet and white chocolate adds a creamy contrast to the caramelized sugar. It&# 226;ÂÂs an elegant yet approachable dessert, perfect for holiday gift-giving, cookie exchanges, or pairing with a cup of coffee. While it requires a candy thermometer and some patience, the result is a sophisticated confection that feels homemade and luxurious every time.

Ingredients

Directions

  1. Line a baking sheet with parchment paper and lightly butter the surface.
  2. In a heavy-bottomed saucepan, melt the butter over low heat.
  3. Add the granulated sugar, brown sugar, water, molasses, espresso powder, cinnamon, and salt.
  4. Stir gently until the sugars are completely dissolved.
  5. Attach a candy thermometer to the side of the pan.
  6. Increase heat to medium and bring the mixture to a boil.
  7. Cook without stirring until the thermometer reaches 290ðF (143ðC) (soft-crack stage), about 20 minutes.
  8. Remove from heat immediately and stir in 1 1/2 cups of the chopped walnuts.
  9. Quickly pour the hot toffee onto the prepared baking sheet.
  10. Tilt the sheet to spread the toffee into a thin, even layer.
  11. Sprinkle chopped chocolate (bittersweet and/or white) over the warm toffee.
  12. Let stand for 1 minute until the chocolate begins to melt.
  13. Use the back of a spoon to swirl the chocolate, creating a marbled effect.
  14. Sprinkle the remaining 1/2 cup of walnuts over the top.
  15. Refrigerate for about 1 hour, or until the toffee is completely firm.
  16. Break the toffee into pieces by hand or with a knife.
  17. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1652.9kcal
% Daily Value *
Total Fat 138.8g214%
Saturated Fat 45.6g229%
Cholesterol 161.2mg54%
Sodium 1237.1mg52%
Total Carbohydrate 102.5g35%
Dietary Fiber 8.4g34%
Sugars 88.7g
Protein 18.9g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: toffee, coffee, walnut, chocolate, dessert, candy, espresso, butter, molasses, brown sugar, homemade, holiday treat, gift, brittle, confection, marbled, crunchy, rich, indulgent
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