Coffee-Walnut Toffee

Title:
Coffee-Walnut Toffee

Yield:
2 Pounds

Categories:
Candies,
Gifts




Ingredients:





 1 1/4 c  Unsalted butter


     1 c  Sugar


   1/3 c  Packed golden brown sugar


   1/3 c  Water


     1 tb Dark unsulfered molasses


     2 ts Instant espresso powder


   1/2 ts Ground cinnamon


   1/4 ts Salt


     2 c  Coarsely chopped walnuts


          -- (toasted)


 4 1/2 oz Bittersweet chocolate


          --(imported), finely chopped






 Butter small cookie sheet.  Melt butter in heavy 2-1/2 quart saucepan


 over low heat.  Add both sugars, water, molasses, espresso, cinnamon


 and salt; stir until sugar dissolves.  Attach clip-on candy


 thermometer to pan. Increase heat to medium; cook until thermometer


 registers 290 degrees F, stirring slowly but constantly and scraping


 bottom of pan with wooden spatula, about 20 minutes.


 


 Remove pan from heat.  Mix in 1-1/2 cups nuts.  Immediately pour


 mixture onto prepared sheet; do not scrape pan.  Tilt sheet so that


 toffee spreads to 1/4-inch thickness.  Sprinkle chocolate by generous


 tablespoons atop toffee, alternating bittersweet and white


 chocolates.  Let stand 1 minute. Using back of spoon, swirl


 chocolates to spread slightly.  Shake sheet to form even chocolate


 layer.  Using tip of knife, swirl chocolates to create marble


 pattern.  Sprinkle with remaining 1/2 cup nuts.  Refrigerate until


 toffee is firm, about 1 hour.  Break toffee into pieces.  (Can be


 made 2 weeks ahead.  Chill in airtight container.)  Serve cold or at


 room temperature.


 


 * Source: Bon Appetit, December 1993


 * Typed for you by Karen Mintzias


 


 Collection of recipes from "Great Sysops of the World" from COOKFDN ops.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip