Mary & Martha's Kitchen Recipe

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Coffee-Walnut Toffee Recipe 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. Yields 2 pounds * Source: Bon Appetit, December 1993 * Typed for you by Karen Mintzias

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<h1>Coffee-Walnut Toffee</h1> <h2>Recipe</h2><p> <P>1 1/4 c Unsalted butter <P>1 c Sugar <P>1/3 c Packed golden brown sugar <P>1/3 c Water <P>1 tb Dark unsulfered molasses <P>2 ts Instant espresso powder <P>1/2 ts Ground cinnamon <P>1/4 ts Salt <P>2 c Coarsely chopped walnuts <P>-- (toasted) 4 1/2 oz Bittersweet chocolate <P>--(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. Yields 2 pounds * Source: Bon Appetit, December 1993 * Typed for you by Karen Mintzias <div><a href='http://www.maryandmarthaskitchen.com/Coffee-Walnut_Toffee/28074/' title='Coffee-Walnut Toffee Recipe'>Coffee-Walnut Toffee Recipe</a></div>

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