Coffee toffee with chocolate and pretzels

By TheresaJ

Ingredients

• 2 cups sugar
• 1/2 cup water
• 1/8 cup corn syrup
• 8 ounces unsalted butter
• 1/2 teaspoon salt
• 1 cup almond slivers
• 1 cup chopped pretzels
• 2 packets Starbucks VIA Italian Roast
• 1/2 teaspoon vanilla extract
• 1/4 cup chocolate (milk chocolate is preferred)

Preparation

Step 1

Bring sugar, water, and corn syrup to a boil. Stir in the butter when temperature reaches 280 F. When temperature reaches 315 F, stir in the salt, almonds and 1/2 cup pretzels. Cook the mixture until it reaches 320 F.

Remove from heat and stir in the coffee and vanilla. Immediately pour the toffee into greased pan. Let toffee cool for 15 minutes and sprinkle on finely chopped chocolate and spread to evenly cover the surface.

Sprinkle on remaining 1/2 cup pretzels and gently press. Break toffee into squares and store in airtight container for up to two weeks at room temperature.

(Courtesy of Starbucks