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.

To see other great recipes from Secret Recipe Club members, visit the links below!

Green Verde Enchiladas   Sweet Potato Biscuits   Cranberry Chicken Salad   Citrus Garlic Roasted Chicken   Pasta Salad with Tomatoes, Mozzarella and Olivida   Lemon Polenta Cake   Peanut Butter Blondies   Farfalle with Zucchini and Ricotta   Dark chocolate espresso chocolate chip brownies   Rosemary and Olive Oil Focaccia   Strawberry Tofu Cheesecake   Take 5 Bars   Rhubarb Crunch Cake   lime + raspberry bars with pistachio-graham crust   Asparagus Quiche   Funfetti Cupcakes with Vanilla Buttercream   Easy Chocolate Mousse (for breakfast)   Honey Vanilla Pudding   3 Ingredient Ice Cream   fanned potatoes   Chewy Soft Pretzels   Coffee Toffee   Restaurant-style Salsa   Indian Sauteed Onion Paste (Pyaaz Ka Masala)   Pan Seared Duck Breast Salad with Fruit & Walnuts   Cold Asian Noodles with Peanut Sauce   Berry Brownie Torte   Stove Top Candied Pecans   Cyndi in SoCal   Pioneer Woman's Potato Parcels   Candy Bark   Summer Quinoa Salad   Ooey Gooey Single Serve Brownie   Basically Famous Salad Dressing   Korean Glazed Cod With Pear Salsa   Oatmeal Peach Muffins   Chicken Pot Pie   Chicken with Potatoes, Bacon, & Chard   Walnut White Chocolate Bites   Mulligatawny Soup with Chickpeas   Fresh Blueberry Pie   Sugar Donut Muffins   Salted Millionaire's Shortbread Bars   Strawberry Lemon Cookie Bars   Cranberry Mango Nut Bars (GF and Raw)   Tomato Tart   Orange-Almond Yogurt Cake   Peanut Butter Popcorn   Spicy Chicken Fajitas

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