Chocolate hazelnut coffee toffee
Author: 
 
Ingredients
  • 1¼ cups unsalted butter, room temperature
  • 1 cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 2 tablespoons Pantheon III, ground for espresso
  • 1 tablespoon molasses
  • 1 teaspoon kosher salt
  • ⅓ cup water
  • 1½ cups chopped hazelnuts, lightly toasted
  • 1½ cups dark chocolate chunks, coarsely chopped (you can also use chocolate chips)
Instructions
  1. Line a large baking sheet with parchment paper. Set aside.
  2. Melt the butter in a large saucepan over medium heat. Attach a candy thermometer to the side of the pan. Add the sugar, brown sugar, ground coffee, molasses, salt, and water. Cook, stirring constantly until it reaches the hard crack stage (300ºF), about 20 to 25 minutes.
  3. Remove the pan from the heat and stir in the chopped hazelnuts. Pour the toffee onto the prepared baking sheet and spread into an even layer. Sprinkle with the chocolate and let stand for a minute until softened. Using a spatula, smooth the chocolate over the toffee. Transfer to the refrigerator and chill until firm. Break the toffee into pieces and enjoy!
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/12/02/pantheon-blend-no3-coffee-toffee/