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Espresso Chocolate Almond Toffee

Source: Stephanie M., AZ
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Rating: 5   Reviews: 1 See Reviews
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I make and send my almond toffee to all of my friends and family for Christmas. With the Christmas season being as hectic and energy zapping as it is I wondered how would it be to add some coffee to it -- not only is tasty, it adds that boost of energy!

2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup of whole almonds
1 cup of crushed almonds
1/4 cup of espresso powder
Cover a large baking sheet with aluminum foil or parchment paper and set aside.

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, using a candy thermometer and the temperature has reached 300 degrees F. Stir occasionally.

As soon as the toffee reaches the proper temperature, stir in the whole almonds and espresso powder until well combined. Then pour onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Then spread the chocolate into a thin even layer once it is melted. Sprinkle the crushed nuts over the chocolate, and press in slightly.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Recipe reprinted by permission of Stephanie M., AZ. All rights reserved.
Date Added: 11/25/2008
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Rating: 5
by: Dana Reviewed: 12/07/2011
I thought I would try this out for some special gifts.Espresso powder is not a grocery store item.I ended up in a specialty shop, but I was determined to try this out.I had to taste the espresso powder by itself so I had some idea of where I was going with this.I cut back slightly to 3 tablespoons. My coffee-drinking buddies thought it was perfect, and my friends who drink coffee with their creamers, etc thought it was great too. Very easy to do.Whisk in the powder as it tends to clump a bit.
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