Serious Eats: Recipes

Almond Espresso Toffee

[Photograph: Lauren Weisenthal]

This is a slight variation on most toffee recipes, which usually only hints at coffee, taking on notes of it from the caramelization. This recipe calls for the addition of espresso, either in as an instant powder, or, if you don't mind a bit of gritty texture, finely ground espresso beans. Unlike other toffee recipes, this one also calls for the addition of baking soda, which helps aerate the mixture, creating bubbles that enhance the crisp texture. Be sure to work fast when you're adding the espresso and baking soda to avoid having the sugar over cook in the pot.

Printed from

© Serious Eats