Espresso Chocolate Almond Toffee
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 it tasty, it adds that boost of energy!
- 2 cups butter
- 2 cups white sugar
- 1/4 teaspoon salt
- 1 cup of whole almonds
- 1/4 cup of espresso powder
- 2 cups semisweet chocolate chips
- 1 cup of crushed almonds
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 and the temperature has reached 300 degrees F, using a candy thermometer. 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.
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