2 tablespoons Starbucks Reserve Christmas blend, ground very fine
1 tablespoon mulling spices, ground*
pinch of kosher salt
Instructions
Prepare a square baking dish with non stick spray. Set aside.
In a medium saucepan, combine all all of the ingredients over a low-medium heat. Stir to melt the butter and dissolve the sugar.
Once the sugar has dissolved, turn the heat up a little bit and bring the mixture to a boil, stirring from time to time. Attach a candy thermometer to the side of the pan and allow to cook until you reach 260 degrees (hard ball stage).
Remove pan from heat and give it a quick stir before pouring into the prepared pan. Let cool completely (or overnight) before breaking it into pieces.
Store in an airtight container for up to a week.
Notes
* if you do not have mulling spices available, you can use 1 teaspoon of ground cardamom and ½ teaspoon of ground cinnamon as a substitution.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/12/14/christmas-reserve-mulling-spiced-toffee/