Coffee Toffee

Line a standard baking sheet with parchment paper or a silicon mat and set aside (when you spread the toffee layer it will look like there is not enough to fill the pan, it is okay it’s toffee and it doesn’t have to be perfect). You can also use a 9×13 baking pan if you want thicker toffee.

In medium sized, heavy saucepan (I used a 3-quart) with a candy thermometer attached, melt butter, brown sugar, white sugar, molasses, honey, salt and espresso powder together. Cook over medium heat, stirring occasionally with a whisk until the temperature approaches 250F, at which point you should stir constantly until it reaches 300F.

When it reaches 300F, pour immediately into the prepared baking sheet — you can spread it more evenly with an offset or silicon spatula but don’t worry if you have neither. Sprinkle the chocolate chips over the toffee and let them sit for a minute or two until soft, then spread the chocolate evenly over the candy base. Sprinkle the chocolate with chopped hazelnuts and then, let set at room temperature until the chocolate is set, or you can place into the freezer to have it set faster.

Break into pieces and store in an airtight container. If your kitchen runs warm, you might want to keep it in the fridge so the chocolate doesn’t get soft. My kitchen is always warm so the toffee is in the fridge.