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---------- Recipe via Meal-Master (tm) v8.05
Title: COFFEE-WALNUT TOFFEE
Categories: Gifts, Candies
Yield: 2 Pounds
----------------------------NORMA WRENN NPXR56B----------------------------
1 1/4 c (2-1/2 sticks) unsalted
Butter
1 c Sugar
1/3 c Golden brown sugar
1/3 c Water
1 tb Dark unsulfured molasses
2 ts Instant espresso powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 c Walnuts; toasted; coarsely
Chopped
4 1/2 oz Imported bittersweet (not
Unsweetened) chocolate,
Finely chopped
4 1/2 oz Imported white chocolate
(such as Lindt), finely
Chopped
Butter small cookie sheet. Melt butter in heavy 2-1/2-quart saucepan over
low heat. Add both sugars, water, molasses, espresso, cinnamon and salt;
stir until sugar dissolves. Attach clip-on candy thermometer to pan.
Increase heat to medium; cook until thermometer registers 290~F, stirring
slowly but constantly and scraping bottom of pan with wooden spatula, about
20 minutes.
Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour mixture
onto prepared sheet; do not scrap pan. Tilt sheet so that toffee spreads to
1/4-inch thickness. Sprinkle chocolates by generous tablespoons atop
toffee, alternating bittersweet and white chocolates. Let stand 1 minute.
Using back of spoon, swirl chocolates to spread slightly. Shake sheet to
form even chocolate layer. Using tip of knife, swirl chocolates to create
marble pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until
toffee is firm, about 1 hour. Break toffee into pieces. (Can be made 2
weeks ahead. Chill in airtight container.) Serve cold or at room
temperature.
Arrange the pieces in large glass canning jars, then wrap ribbons around
each one for an appropriately festive presentation. Source: Bon Appetit,
December, 1993, Sarah Tenaglia
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