Coffee-walnut Toffee – We Love God!

All our minds are working in overdrive recruiting files to “dwell upon” (Phil. 4:8). Do those thoughts successfully pass through the spiritual grid presented to us in Philippians 4:8? Are we needlessly putting thoughts in our minds that are contrary to Philippians 4:8? Therefore, think twice before you look at that picture, watch that movie, entertain that gossip, visit that place, receive that counsel, read that article and listen to that song. Are you guarding your heart by living a disciplined life in the pursuit of righteous living and practicing self-control at to what you choose to dwell upon?

Randy Smith

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	T	Dark unsulfered molasses
2	t	Instant espresso powder
1/2	t	Ground cinnamon
1/4	t	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

A Message from our Provider:

“There has to be more to life . . .”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3474 Calories From Fat: 2085 Total Fat: 239.7g Cholesterol: 501.7mg Sodium: 2271.7mg Potassium: 2096.4mg Carbohydrates: 247.7g Fiber: 18.8g Sugar: 113.3g Protein: 103.8g