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Cappuccino Walnut Toffee Recipe

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This recipe for Cappuccino Walnut Toffee is from Sweet Thangs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chopped walnuts
1 1/4 cups butter
1 cup granulated sugar
1/3 cup packed light brown sugar
1 tablespoon full-flavor (dark) molasses
2 teaspoons instant espresso coffee powder or granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
1 cup milk chocolate chips
1 cup white vanilla baking chips
Directions:
Directions:
To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool. Butter 15x10-inch pan.
In heavy 3 ½-quart saucepan, melt 1¼ cups butter over medium heat. Stir in granulated sugar, brown sugar, molasses, coffee powder, cinnamon, salt and water. Cook, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into threads that are hard but pliable.
Remove from heat; stir in toasted walnuts. Quickly pour mixture into pan and spread in even layer. Immediately sprinkle chocolate and vanilla chips over top; let stand 5 minutes. Swirl melted chips using offset spatula.
Cover; refrigerate until firm, about 1 hour. Break toffee into pieces. Store tightly covered in refrigerator up to 7 days. Serve cold or room temperature.

 

 

 

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