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.
If you really would the coffee flavor to shine through, I'd recommend brewing a strong cup of coffee (or use espresso).
- yield: 60 PIECES
- PREP TIME: 30 MIN
- COOK TIME: 30 MIN
INGREDIENTS
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated white sugar
- 3/4 cup light brown sugar
- 1/4 cup brewed coffee (or espresso)
- 1 tablespoon light corn syrup
- 1/4 teaspoon salt
- 1 1/4 cups slivered almonds, toasted & roughly chopped (divided)
- 8 ounces dark chocolate chips
DIRECTIONS
1. 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 reached 280 degrees (or almost there!), about 30 minutes. Remove from heat, stir in 3/4 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.
2. 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.
TIPS
*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.
SOURCE: RecipeGirl.com (adapted from Holiday Cookies: Prize-Winning Recipes from the Chicago Tribune)