| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies, Gifts | 2 | Pounds | |
INGREDIENTS
| 1 1/4 | c | Unsalted butter |
| 1 | c | Sugar |
| 1/3 | c | Packed golden brown sugar |
| 1/3 | c | Water |
| 1 | tb | Dark unsulfered molasses |
| 2 | ts | Instant espresso powder |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 2 | c | Coarsely chopped walnuts (toasted) |
| 4 1/2 | oz | Bittersweet chocolate (imported), finely chopped |
INSTRUCTIONS
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 degrees 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 scrape pan. Tilt sheet so that toffee spreads to 1/4-inch thickness. Sprinkle chocolate 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. * Source: Bon Appetit, December 1993 * Typed for you by Karen Mintzias Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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