Coffee-walnut toffee Recipe
Coffee-walnut toffee Recipe
ALL RECIPES
Bread & Baked Goods
Desserts & Sweets
Fruits & Vegetables
Holiday Dishes
Main Dishes
Miscellaneous
Special Diets
Side Dishes
Snacks & Appetizers
Soups, Stews & Stuff
Barbeque
Condiments & Spices

RECIPE SEARCH
  

 WE RECOMMEND

Coffee-walnut toffee

Home > Desserts & Sweets > Candy Recipes > Coffee-walnut toffee
Most Popular Recipes
Brazil nut bark
Candie coated nuts
Dixie peanut brittle (stove-top method)
Easy range-top chocolate confections
Petite boules
Toffee i
Rum balls ii
Almond bark

Coffee-walnut toffee Recipe
---------- Recipe via Meal-Master (tm) v8.05
  
       Title: COFFEE-WALNUT TOFFEE
  Categories: Gifts, Candies
       Yield: 2 Pounds
  
 ----------------------------NORMA WRENN NPXR56B----------------------------
   1 1/4 c  (2-1/2 sticks) unsalted
            Butter
       1 c  Sugar
     1/3 c  Golden brown sugar
     1/3 c  Water
       1 tb Dark unsulfured molasses
       2 ts Instant espresso powder
     1/2 ts Ground cinnamon
     1/4 ts Salt
       2 c  Walnuts; toasted; coarsely
            Chopped
   4 1/2 oz Imported bittersweet (not
            Unsweetened) chocolate,
            Finely chopped
   4 1/2 oz Imported white chocolate
            (such as Lindt), finely
            Chopped
  
   Butter small cookie sheet.  Melt butter in heavy 2-1/2-quart saucepan over
   low heat.  Add both sugars, water, molasses, espresso, cinnamon and salt;
   stir until sugar dissolves. Attach clip-on candy thermometer to pan.
   Increase heat to medium;  cook until thermometer registers 290~F, stirring
   slowly but constantly and scraping bottom of pan with wooden spatula, about
   20 minutes.
   
   Remove pan from heat.  Mix in 1-1/2 cups nuts. Immediately pour mixture
   onto prepared sheet; do not scrap pan. Tilt sheet so that toffee spreads to
   1/4-inch thickness.  Sprinkle chocolates by generous tablespoons atop
   toffee, alternating bittersweet and white chocolates. Let stand 1 minute.
   Using back of spoon, swirl chocolates to spread slightly. Shake sheet to
   form even chocolate layer. Using tip of knife, swirl chocolates to create
   marble pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until
   toffee is firm, about 1 hour.  Break toffee into pieces. (Can be made 2
   weeks ahead. Chill in airtight container.) Serve cold or at room
   temperature.
   
   Arrange the pieces in large glass canning jars, then wrap ribbons around
   each one for an appropriately festive presentation. Source: Bon Appetit,
   December, 1993, Sarah Tenaglia
  
 -----

More Free Recipes
Apricot mini-chip sweeties
Gingered fig confections
Mexican pralines
Church- window candy
Rocky road
Pecan delights
Almond splinters
Irish potato candy
Pecan topped graham crackers
Candied citrus peel
Buckeye nuts
Peanut mojhy
Almond bark
White russian truffles
Marble fudge
Buttery black walnut brittle
Turkish delight
Modjeskas *
Marzipan for making candy fruit
Rum/bourbon balls

KITCHEN, HOUSEWARES

WE RECOMMEND

OUR PARTNERS / TOP
Free recipe: Coffee-walnut toffee (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
SITE MENU
REQUEST RECIPE
Add / Correct Recipe
Contact Us Page
© 2004 CulinaryBook.com Free Coffee-walnut toffee Recipe, Quick, Easy