Coffee-Walnut Toffee

This Coffee-Walnut Toffee is a decadent treat that balances the deep, roasted notes of espresso with the earthy crunch of walnuts. The base is a classic golden butter toffee, cooked to the hard-crack stage for a shattering crispness. Its finished with a beautiful marbled layer of bittersweet and white chocolate, adding a creamy contrast to the brittle sugar. Perfect for holiday gift baskets, afternoon tea, or as an elegant addition to a dessert board. While it requires careful attention to the candy thermometer, the result is a professional-quality confection that looks stunning and tastes irresistible. Store in an airtight container to keep it crisp for up to two weeks.

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 3305.8

Dietary: Gluten-free, Vegetarian

Description

This Coffee-Walnut Toffee is a decadent treat that balances the deep, roasted notes of espresso with the earthy crunch of walnuts. The base is a classic golden butter toffee, cooked to the hard-crack stage for a shattering crispness. Its finished with a beautiful marbled layer of bittersweet and white chocolate, adding a creamy contrast to the brittle sugar. Perfect for holiday gift baskets, afternoon tea, or as an elegant addition to a dessert board. While it requires careful attention to the candy thermometer, the result is a professional-quality confection that looks stunning and tastes irresistible. Store in an airtight container to keep it crisp for up to two weeks.

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
4 1/2 oz Bittersweet chocolate, finely chopped
4 1/2 oz White chocolate, finely chopped

Directions

1
Preheat oven to 250F (121C). Butter a cookie sheet or line it with parchment paper.
2
Melt the butter in a heavy 2-1/2 quart saucepan over low heat.
3
Add the granulated sugar, brown sugar, water, molasses, espresso powder, cinnamon, and salt; stir until the sugar dissolves.
4
Attach a clip-on candy thermometer to the pan.
5
Increase heat to medium; cook until the thermometer registers 290F (143C), stirring slowly but constantly and scraping the bottom of the pan with a wooden spatula to prevent burning, about 20 minutes.
6
Remove the pan from the heat immediately.
7
Stir in 1-1/2 cups of the chopped walnuts.
8
Immediately pour the mixture onto the prepared sheet; do not scrape the pan to avoid pulling the toffee.
9
Tilt the sheet so that the toffee spreads into a 1/4-inch thick layer.
10
Sprinkle the bittersweet and white chocolate alternately in generous tablespoons atop the hot toffee.
11
Let stand for 1 minute to allow the chocolate to soften slightly.
12
Using the back of a spoon, swirl the chocolates together to create a marbled pattern.
13
Gently shake the sheet to help form an even chocolate layer.
14
Sprinkle the remaining 1/2 cup of walnuts over the top.
15
Refrigerate until the toffee is firm and the chocolate has set, about 1 hour.
16
Break the toffee into pieces using your hands or a knife.
17
Store in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Serve cold or at room temperature.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 3305.8kcal

% Daily Value *
Total Fat 277.5g427%
Saturated Fat 91.1g456%
Cholesterol 322.5mg108%
Sodium 2474.2mg104%
Total Carbohydrate 205.0g69%
Dietary Fiber 16.7g67%
Sugars 177.4g
Protein 37.9g76%

* 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, brittle, dessert, espresso, butterscotch, holiday, gift, candy, confection, marbled, crunchy, indulgent, snack, party, treat, homemade

Read it online: https://www.chefs-mate.com/recipe/coffee-walnut-toffee-3/