INGREDIENTS

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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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