Coffee-Walnut Toffee Recipe


Ingredients

1 1/4 cup unsalted butter
1 cup sugar
1/3 cup packed golden brown sugar
1/3 cup water
1 tbsp dark unsulfered molasses
2 tsp instant espresso powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 cup coarsely chopped walnuts - (toasted, )
4 1/2 oz bittersweet chocolate -(imported),, finely choppe


Directions

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 degrees 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 scrape pan. Tilt sheet so that
toffee spreads to 1/4-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 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.

Yields 2 pounds

* Source: Bon Appetit, December 1993 * Typed for you by Karen Mintzias


Servings: 2 servings

 

 

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Categories: Beverages; Candy; Coffee; Nut


The History of Recipes

Written recipes as a concept can be observed way back into ancient history, at least as far back into recorded history as the early Egyptians, and maybe further still. Having said that, generally, these early cookbooks were just very simple hieroglyphic instructions for preparing food.

Continuing our culinary historical journey, we have a couple of interesting books dating from the 14th Century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian curry that we all know today, but rather descriptions of the types of meals on the menus of the upper classes of that period.

When we get to the twentieth century, cooking publications are in high demand, due to more people being able to read, people having more leisure time and being a little richer.

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We hope you enjoy this Coffee Walnut Toffee recipe.

 


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