Coffee-walnut toffee

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

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