Here’s a recipe for toffee (and coffee) lovers! : Coffee Toffee
I love the old-time candy shops… you know, the ones where you can see them making the candy right in front of you… like taffy, caramel apples, fudge and toffee. I’d like to own an old-time candy shop one of these days because it might finally, once-and-for-all cure my obsessive addiction with homemade toffee (assuming I’d have a tendency to get sick of the stuff). Toffee is the best of all worlds for me. The crispy caramel base holds a thin layer of chocolate, and there is usually a good dose of almonds added in there somewhere too. This version is Coffee Toffee. There is a small amount of strong coffee added in there to intensify the flavor. It’s a recipe from a new cookbook I received the mail recently: Holiday Cookies: Prize-Winning Family Recipes From the Chicago Tribune. This is the best sort of cookbook since it’s full of great recipes from uber-talented home cooks. And of course there are loads of new ideas for cookie recipes to try for your holiday cookie platters (and all year long too!)
This recipe begins with your typical toffee recipe. The butter/sugar mixture is boiled until it reaches the right temperature (yes, you’ll need a candy thermometer), then it’s spread onto a buttered baking sheet.
Chocolate chips are sprinkled onto the warm toffee. They’ll melt quickly, and then you just spread the chocolate over the toffee.
Toasted almonds are sprinkled on top.
Once completely cooled, you just pick up the toffee and begin breaking it into pieces.
And then it’s ready for munching! This toffee is not heavy on the coffee flavor. I’d say that the coffee just gives it all a flavor punch (chocolate and coffee always go well together, don’t they?) If you wish for a more intense coffee flavor, my recommendation would be to brew a very strong cup of coffee, or use espresso instead.
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated white sugar
- ¾ cup light brown sugar
- ¼ cup brewed coffee (or espresso)
- 1 tablespoon light corn syrup
- ¼ teaspoon salt
- 1¼ cups slivered almonds, toasted and roughly chopped (divided)
- 8 ounces dark chocolate chips
- In a medium saucepan, combine the butter, sugars, coffee, corn syrup and salt. Heat to a boil over medium heat, stirring to dissolve the sugar. Insert a candy thermometer into the syrup; boil, stirring only occasionally until the mixture turns a caramel color and reaches 280 degrees (or almost there!), about 30 minutes.
- Remove from heat, stir in ¾ cup almonds. Spread mixture onto a rimmed, buttered baking pan, working quickly. Sprinkle the chocolate chips on top of the warm toffee.
- Cover it with a 2nd inverted baking sheet for a few minutes to keep in the heat. Spread the melted chocolate over the toffee. Sprinkle the remaining almonds on top. Let cool completely.
- When the toffee is completely cooled, break it into pieces (you can use a knife to help speed up the process). Store in an airtight container for up to 2 weeks.
- To toast the nuts, heat a small skillet over medium heat, add the nuts and stir occasionally until lightly browned. Dump the toasted nuts onto a paper towel to cool.
More toffee recipes you might enjoy:
Saltine Cracker Toffee by I Heart Naptime
Macadamia Nut Butter Toffee by RecipeGirl
English Walnut Toffee by The View from Great Island
Cashew Toffee by Pastry Chef Online
Disclosure: There are Amazon affiliate links included within this post.