eat make read

Here’s something to treat yourself with this weekend, espresso toffee. Just a warning, be sure to have plenty of people to share this with, this is serious stuff. Seriously delicious and dangerously full of butter. Like so many of the recipes in Molly Wizenburg’s “A Homemade Life“, I just couldn’t pass this one by. When my friend invited us to an Easter feast last weekend I decided this would be the perfect treat to bring.

I hunkered down, gathered all the necessary ingredients and prepared to make some delicious toffee. The recipe suggested to measure out all the ingredients before actually making the toffee, which is a very good suggestion. I have to admit, this recipe was a little more work than I anticipated. I even broke my chopper thing by trying to cut chocolate in it. Note to self, not a good idea. After preparing all the ingredients and perhaps cussing a little here and there, I began the candy making process.

I carefully watched the temperature rise on the candy thermometer and when it finally reached 290° I promptly mixed in some chopped nuts. I quickly poured the toffee onto a rimmed baking sheet, sprinkled both white and bittersweet chocolate over top and then spread more chopped nuts over that. Into the fridge it went and onto the couch I plopped.

All that hard work payed off though because that first bite was something to cherish. It’s not hard to win me over with toffee, but this brings something more to the table. The espresso and especially the cinnamon really add a depth to the caramely, buttery flavor of the toffee. The chocolate is a nice touch, but I’m not sure that it’s totally neccesary because the toffee is already so rich. That’s not to say it’s not delicious, but I think next time I might try just topping the toffee with a few more nuts. I immediately cut the toffee into pieces and packed them up for friends because like I said before, this stuff could be dangerously addictive.

Espresso Toffee
From A Homemade Life
makes about 2 pounds

2 cups walnuts
1 cups sugar
1/3 cup packed light brown sugar
2 teaspoons instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
1 Tablespoon unsulfered molasses
4 1/2 oz bittersweet chocolate, very finely chopped
4 1/2 oz white chocolate, very finely chopped
2 1/2 sticks unsalted butter

Preheat oven to 325°
1
Put the walnuts on a baking sheet, arranging them in a single layer and bake until they are fragrant, 5-10 minutes. Do not allow the to burn. Set them aside to cool, about 10 minutes, then coarsely chop them. Transfer 1 1/2 cups to a small bowl. Then finely chop the remaining 1/2 cup and put in a separate bowl.
2
Prepare your ingredients and equipment. In a medium bowl, whisk together the sugars, espresso powder, cinnamon, and salt.
3
In a small bowl or measuring cup, whisk together the water and molasses.
4
Put the chopped chocolates in their separate bowls. Grease a rimmed baking sheet with cooking spray or butter.
5
In a heavy, 2 to 3 quart saucepan, melt the butter over low heat. Add the sugars, espresso powder, cinnamon, salt, water, and molasses and stir until the sugar is dissolved. Attach a candy thermometer to the side of the pan. Raise the heat to medium and cook until the mixture registers 290° (and no less), stirring frequently at first, and then slowly and constantly scraping the bottom of the pan with a wooden spoon or spatula, about 20 minutes.
6
When the mixture is up to temperature, remove the pan from the heat. Immediately stir in 1 1/2 cups coarsely shopped walnuts. Quickly pour the mixture onto the prepared baking sheet; do not scrape the saucepan. Tilt and gently shake the baking sheet so that the toffee spreads to a 1/4 inch thickness.
7
Sprinkle the chocolates by generous tablespoonfuls onto the hot toffee, alternating rows of bittersweet and white. Allow them to melt for 1 minute. Using the back of a spoon, spread the melted chocolates, taking care not to mix them. Then drag the tip of a small knife or the tines of a fork across the chocolates, swirling them to create a marbled look. Sprinkle with 1/2 cup finely chopped walnuts.
8
Slide the pan into the refrigerator, and chill until the toffee is firm, about 1 hour. Break into pieces of whatever size you like.