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Ingredients
- 1 1/4 c. Unsalted butter
- 1 c. Sugar
- 1/3 c. Packed golden sugar
- 1/3 c. Water
- 1 Tbsp. Dark unsulfered molasses
- 2 tsp Instant espresso pwdr
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Salt
- 2 c. Coarsely minced walnuts (toasted)
- 4 1/2 ounce Bittersweet chocolate (imported), finely minced
Directions
- Butter small cookie sheet. Heat butter in heavy 2-1/2 qt saucepan over low heat. Add in both sugars, water, molasses, espresso, cinnamon and salt; stir till sugar dissolves. Attach clip-on candy thermometer to pan. Increase heat to medium; cook till thermometer registers 290 degrees F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 min.
- Remove pan from heat. Fold in 1-1/2 c. nuts. Immediately pour mix onto prepared sheet; don't scrape pan. Tilt sheet so which toffee spreads to 1/4-inch thickness. Sprinkle chocolate by generous Tbsp. atop toffee, alternating bittersweet and white chocolates. Let stand 1 minute. Using back of spoon, swirl chocolates to spread slightly. Shake sheet to create even chocolate layer. Using tip of knife, swirl chocolates to create marble pattern. Sprinkle with remaining 1/2 c. nuts. Chill till toffee is hard, about 1 hour. Break toffee into pcs. (Can be made 2 weeks ahead. Refrigeratein airtight container.) Serve cool or possibly at room temperature.
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