Secret Recipe Club: Coffee Toffee

This month, I was assigned Chocolates & Dreams blog. Rituparna has a really great blog and I highly recommend you jump on over and check it out!

As was the trend last month, I was inspired by a recent recipe (this time a success, not a fail) as to which recipe I would choose of Rituparna's. I was already eyeing the desserts because for the last two months I've done main dishes for SRC and found Coffee Toffee. My recent recipe success was a similar candy called Chocolate Honey Almond Crunch - I had just finished the last of it when I sat down to see my blog assignment! So I was wanting to make the candy immediately to satiate my craving :)

I also just want to point out these other awesome looking recipes: Chocolate Lava Muffins, Omelette, and Broccoli & Cherry Tomato Stir Fry.

Now on to this yummy coffee toffee!! Firstly, my mom went to school for cake decorating and candy making. I love to cook and bake. I would say that I'm pretty good in the kitchen, but I am not skilled in cake decorating or candy making. I've been getting out of my comfort zone lately and having some great successes under my belt helps :) This was much easier than the previously mentioned recipe and it has the BEST flavor!

(Print)
What you need:

• 2 sticks unsalted butter
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 tsp. salt
• 1 1/2 tsp. honey
• 1 1/2 tsp. espresso/coffee powder (I used hazelnut)
• 1 cup semisweet chocolate chips
• 1/2 cup almonds, walnuts, pecans, hazelnuts, etc. (I used almonds and added a bit of Heath toffee bits too!)

Directions:

Melt butter with sugars, salt, honey, and espresso powder over medium heat in a medium saucepan. 

 

Stir occasionally until temperature reaches 250* Once you hit 250*, stir constantly until temperature hits 300* Pour onto a prepared baking sheet. I find it's easiest to use parchment paper for this type of treat. You can spread the candy if necessary.

Top with chocolate chips and let it rest for 5 minutes. Spread the melted chocolate over the candy. Top with your choice of nuts - you can also do dried fruit too!

Place in freezer for 20 minutes. 

Break into smaller pieces and store in an airtight container in the fridge.

Recipe from Chocolates & Dreams

A peek at my past SRC recipes: Brisket & Veggies, Banana Custard Cream Pie, Chicken Egg Rolls, Hamantaschen, Lemon Fettuccine, and Crispy Buttermilk Baked Chicken.