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Coffee Toffee

Coffee Toffee

Adapted from Smitten Kitchen

Coffee Toffee

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About This Recipe


  • 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. 1

    Line a small (9"x13") baking sheet with parchment paper or a silicone mat and set aside.

  2. 2

    In medium heavy saucepan (3 to 4 quarts) with a candy thermometer attached, melt the butter, brown sugar, white sugar, molasses, salt and espresso together. Cook over medium heat, stirring occasionally with a whisk (one that reaches into the corners is especially helpful here) until the temperature approaches 250°F, at which point you should stir constantly until it reaches 300°F.

  3. 3

    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; if you want to expedite the cooling process, you can slide the sheet onto a cooling rack in the freezer until the toffee is set.

  4. 4

    Break into pieces and store in an airtight container. If your kitchen runs warm, you might prefer to keep it in the fridge so the chocolate doesn't get soft.

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