Yield: 2 pounds
| Measure | Ingredient |
|---|---|
| 1¼ cup | Unsalted butter |
| 1 cup | Sugar |
| ⅓ cup | Packed golden brown sugar |
| ⅓ cup | Water |
| 1 tablespoon | Dark unsulfered molasses |
| 2 teaspoons | Instant espresso powder |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Salt |
| 2 cups | Coarsely chopped walnuts (toasted) |
| 4½ ounce | Bittersweet chocolate (imported), finely chopped |
Butter small cookie sheet. Melt butter in heavy 2-½ 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 1-½ cups nuts. Immediately pour mixture onto prepared sheet; do not scrape pan. Tilt sheet so that toffee spreads to ¼-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 ½ 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