Recipe of Coffee-Walnut Toffee - Food Recipes

-- Extracted from Meal-Master (tm) v8.05 --

Title: COFFEE-WALNUT TOFFEE
Categories : Gifts, Candies
Serving size: 2 Pounds ----------------------------NORMA WRENN NPXR56B---------------------------- 1 1/4 c (2-1/2 sticks) unsalted Butter 1 c Sugar 1/3 c Golden brown sugar 1/3 c Water 1 tb Dark unsulfured molasses 2 ts Instant espresso powder 1/2 ts Ground cinnamon 1/4 ts Salt 2 c Walnuts; toasted; coarsely Chopped 4 1/2 oz Imported bittersweet (not Unsweetened) chocolate, Finely chopped 4 1/2 oz Imported white chocolate (such as Lindt), finely Chopped Butter small cookie sheet. Melt butter in heavy 2-1/2-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~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes. Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour mixture onto prepared sheet; do not scrap pan. Tilt sheet so that toffee spreads to 1/4-inch thickness. Sprinkle chocolates 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 1/2 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. Arrange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation. Source: Bon Appetit, December, 1993, Sarah Tenaglia -----