- 8
Ingredients
- 1 c. (2 sticks) unsalted butter
- 1/2 c. brown sugar
- 1/2 c. white sugar
- 1.5 tsp. molasses
- 1/4 tsp. sea salt (or kosher salt)
- 1.5 tsp. instant expresso powder
- 1 c. dark or bittersweet chocolate chips
- 1/2 c. chopped hazelnuts (toasted, skinned and cooled)
Preparation
Step 1
Line a baking sheet with a silicone baking sheet or parchment paper. Set aside.
In a heavy saucepan melt the butter, brown sugar, white sugar, molasses, salt and espresso powder. Cook over medium heat using a wooden spoon. Once the temperature has reached 250 degrees on a candy thermometer, begin to stir constantly, but gently, until the temperature has reached 300 degrees.
Pour immediately onto the prepared baking sheet. If you want to spread the mixture out thinner, use a spatula. Sprinkle the chocolate chips over the hot toffee and let them soften for about 5 minutes. Once the chips have softened, spread evenly over the toffee with a spatula. Sprinkle the chopped hazelnuts over the top and let the toffee cool.
Once it has completely cooled, break it into small pieces, and store in an airtight container for up to two weeks.
NOTE: To prepare hazelnuts - toast the hazelnuts at 325 for 15 minutes. Place them in a clean kitchen towel and rub vigorously to remove the skins. Once they have cooled enough to handle, they are ready to chop.