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his recipe for toffee only has four ingredients. I cook the coffee, honey and butter over low heat – which you will need to do once it hits the soft boiling stage. Once it hits that stage you’ll need to stir constantly and keep checking it watching for the syrup to fully coat the spoon like in the photo. See how foamy and bubbly it is. This is what it will look like when it’s ready. This was around the 40 minute mark for me but if you turn the heat up you’ll get to the syrup stage much quicker. Just be careful and don’t burn the honey.

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  • 1 1/2 cups of strong brewed coffee
  • 3/4 cup of honey
  • 2 tbsp of butter
  • 3/4 lb of Macadamia Nuts


Adapted from


Step 1

Combine the coffee, honey and butter in medium sauce pan and cook on low heat.
Let the mixture come to a soft rolling boil and allow to cook for 30 minutes.
Around the 30 minute mark it will start thickening and you will need to watch the toffee and stir it constantly.
When the mixture will coat a spoon (roughly at the 35 - 40 minute mark) it's time to add in the Macadamia nuts. Mix them in quickly and transfer to a Silpat or greased baking sheet.
Let cool for an hour and enjoy!

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