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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is not to difficult to make and makes a nice Christmass gift. Ingredients:
1 1/4 cups unsalted butter |
1 cup sugar |
1/3 cup golden brown sugar |
1/3 cup water |
1 tablespoon dark unsulphured molasses |
2 teaspoons instant espresso powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 cups walnuts, toasted,coarsely chopped |
4 1/2 ounces imported bittersweet chocolate, finely chopped (not unsweetened) |
4 1/2 ounces imported white chocolate, finely chopped (such as lindt) |
Directions:
1. Butter small cookie sheet.
2. Melt butter in heavy 2-1/2-quart saucepan overlow heat.
3. Add both sugars, water, molasses, espresso, cinnamon and salt;stir until sugar dissolves.
4. Attach clip-on candy thermometer to pan.
5. Increase heat to medium; cook until thermometer registers 290~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes.
6. Remove pan from heat.
7. Mix in 1-1/2 cups nuts.
8. Immediately pour mixture onto prepared sheet; do not scrap pan.
9. Tilt sheet so that toffee spreads to 1/4-inch thickness.
10. Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates.
11. Let stand 1 minute.
12. Using back of spoon, swirl chocolates to spread slightly.
13. Shake sheet to form even chocolate layer.
14. Using tip of knife, swirl chocolates to create marble pattern.
15. Sprinkle with remaining 1/2 cup nuts.
16. Refrigerate until toffee is firm, about 1 hour.
17. Break toffee into pieces.
18. (Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature.
19. If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.
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