Coffee Toffee

Name: Coffee Toffee
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 60 porsi
Cuisine: Indonesian
Ingredients: 1 cup (2 sticks) unsalted butter; ¾ cup granulated white sugar; ¾ cup light brown sugar; ¼ cup brewed coffee ((or espresso)); 1 tablespoon light corn syrup; ¼ teaspoon salt; 1¼ cups slivered almonds, (toasted and roughly chopped (divided)); 8 ounces dark chocolate chips

If you really want the coffee flavor to shine through, I'd recommend brewing a strong cup of coffee (or use espresso).

⏱ 60 menit 🔨 Persiapan 30mnt 🔥 Masak 30mnt 📊 Sedang 🍽 60 porsi 👁 27

Bahan-bahan

60 porsi

1 cup (2 sticks) unsalted butter
¾ cup granulated white sugar
¾ cup light brown sugar
¼ cup brewed coffee ((or espresso))
1 tablespoon light corn syrup
¼ teaspoon salt
1¼ cups slivered almonds, (toasted and roughly chopped (divided))
8 ounces dark chocolate chips

Langkah-langkah

In a medium saucepan, combine the butter, sugars, coffee, corn syrup and salt. Heat to a boil over medium heat, stirring to dissolve the sugar. Insert a candy thermometer into the syrup; boil, stirring only occasionally until the mixture turns a caramel color and reaches 280 degrees (or almost there!), about 30 minutes.
Remove from heat, stir in ¾ cup almonds. Spread mixture onto a rimmed, buttered baking pan, working quickly. Sprinkle the chocolate chips on top of the warm toffee.
Cover it with a 2nd inverted baking sheet for a few minutes to keep in the heat. Spread the melted chocolate over the toffee. Sprinkle the remaining almonds on top. Let cool completely.
When the toffee is completely cooled, break it into pieces (you can use a knife to help speed up the process). Store in an airtight container for up to 2 weeks.

Minuman coffeetoffeeamerican