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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