1 cup (2 sticks or 8 ounces) butter
1/2 cup light brown sugar
1/2 cup white sugar
1 1/2 teaspoons molasses (can swap corn syrup or honey)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky sea salt)
1 1/2 teaspoons instant espresso powder
1 cup semisweet chocolate chips, or 6 ounces semisweet chocolate, chopped
1/2 cup chopped hazelnuts (toasted, skinned and cooled) or another nut of your choice
1/2 cup light brown sugar
1/2 cup white sugar
1 1/2 teaspoons molasses (can swap corn syrup or honey)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky sea salt)
1 1/2 teaspoons instant espresso powder
1 cup semisweet chocolate chips, or 6 ounces semisweet chocolate, chopped
1/2 cup chopped hazelnuts (toasted, skinned and cooled) or another nut of your choice
Line a small baking sheet (mine are 9×13) with parchment paper or a silicon mat and set aside.
In
medium heavy saucepan (I used a 3-quart) with a candy thermometer
attached, melt butter, brown sugar, white sugar, molasses, salt and
espresso together over together. Cook over medium heat, stirring
occasionally with a whisk until the temperature approaches 250*F, at
which point you should stir constantly until it reaches 300*F.
Pour
immediately into the prepared baking sheet — you can spread it more
evenly with a offset or silicon spatula but don’t worry if you have
neither. Sprinkle the chocolate chips over the toffee and let them sit
for a minute until soft, then spread the chocolate evenly over the candy
base. Sprinkle the chocolate with chopped hazelnuts.
Break into pieces and store in an airtight container.
enjoy!
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