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Coffee-Walnut Toffee

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&# 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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1652.9
Dietary: Gluten-free, Vegetarian
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
  • 1 1/4 cup Unsalted butter
  • 1 cup Sugar
  • 1/3 cup Packed golden brown sugar
  • 1/3 cup Water
  • 1 tablespoon Dark unsulfered molasses
  • 2 teaspoon Instant espresso powder
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 2 cup Coarsely chopped walnuts
Directions
  1. 1
    Line a baking sheet with parchment paper and lightly butter the surface.
  2. 2
    In a heavy-bottomed saucepan, melt the butter over low heat.
  3. 3
    Add the granulated sugar, brown sugar, water, molasses, espresso powder, cinnamon, and salt.
  4. 4
    Stir gently until the sugars are completely dissolved.
  5. 5
    Attach a candy thermometer to the side of the pan.
  6. 6
    Increase heat to medium and bring the mixture to a boil.
  7. 7
    Cook without stirring until the thermometer reaches 290ðF (143ðC) (soft-crack stage), about 20 minutes.
  8. 8
    Remove from heat immediately and stir in 1 1/2 cups of the chopped walnuts.
  9. 9
    Quickly pour the hot toffee onto the prepared baking sheet.
  10. 10
    Tilt the sheet to spread the toffee into a thin, even layer.
  11. 11
    Sprinkle chopped chocolate (bittersweet and/or white) over the warm toffee.
  12. 12
    Let stand for 1 minute until the chocolate begins to melt.
  13. 13
    Use the back of a spoon to swirl the chocolate, creating a marbled effect.
  14. 14
    Sprinkle the remaining 1/2 cup of walnuts over the top.
  15. 15
    Refrigerate for about 1 hour, or until the toffee is completely firm.
  16. 16
    Break the toffee into pieces by hand or with a knife.
  17. 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
Read it online: https://www.chefs-mate.com/recipe/coffee-walnut-toffee-2/