Coffee Toffee with Dark Chocolate and Hazelnuts Recipe

Introduction

Coffee Toffee is a luscious twist on classic toffee, blending rich espresso and dark chocolate with crunchy hazelnuts for a truly indulgent treat. This easy recipe results in a perfectly balanced dessert with deep flavors and a satisfying crunch.

Ingredients

• 1 cup (227g) unsalted butter
• 1/2 cup (110g) brown sugar
• 1/2 cup (100g) sugar
• 2 teaspoons (10ml) molasses
• Heavy pinch flaky sea salt (or kosher salt)
• 2 oz. (60ml) espresso
• 1 cup (170g) dark chocolate chips or chopped dark chocolate
• 1/3 cup (40g) chopped roasted hazelnuts

Instructions

1. Step 1: Line a small sheet pan or baking dish with parchment paper. The toffee will be less than 9″x11″ in size, so choose a pan accordingly.
2. Step 2: In a medium heavy-bottomed saucepan, melt the butter, brown sugar, sugar, molasses, salt, and espresso over medium-high heat. Whisk occasionally as it heats.
3. Step 3: Cook until the mixture reaches about 250°F, then stir constantly until it reaches 300°F. Use a candy thermometer for accuracy.
4. Step 4: Carefully pour the hot toffee onto the prepared sheet pan. Spread it evenly to your preferred thickness.
5. Step 5: Let the toffee set for about a minute, then sprinkle the chocolate chips evenly over the surface. Wait a minute or two for the chocolate to soften, then spread it smoothly over the toffee.
6. Step 6: Sprinkle the chopped hazelnuts on top, then allow the toffee to cool completely and harden.
7. Step 7: Once cooled, break the toffee into chunks and store in an airtight container.

Tips & Variations

• For a different nutty flavor, try substituting hazelnuts with almonds or pecans.
• Use freshly brewed espresso for the best coffee flavor or substitute with strong brewed coffee if espresso is unavailable.
• If you prefer milk chocolate, swap the dark chocolate chips accordingly for a sweeter toffee.
• Be very cautious when handling hot toffee, as it can cause severe burns.

Storage

Store your coffee toffee in an airtight container at room temperature. It will keep well for up to two weeks. To enjoy, simply break the pieces apart as needed. Avoid refrigerating, as moisture can cause the toffee to become sticky. If the toffee softens, you can briefly chill it to harden again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make coffee toffee without a candy thermometer?

While a candy thermometer ensures precise timing, you can test doneness by dropping a small bit of the mixture into cold water; if it hardens into a brittle thread, it’s ready. However, a thermometer is highly recommended for best results.

What can I use if I don’t have molasses?

If you don’t have molasses, you can substitute with dark corn syrup or a small amount of maple syrup to add depth and richness, though the flavor will be slightly different.

Coffee Toffee with Dark Chocolate and Hazelnuts Recipe

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★★★★★

4.6 from 89 reviews

This Coffee Toffee recipe combines rich, buttery toffee infused with espresso and molasses, topped with dark chocolate and roasted hazelnuts. The toffee is cooked to a perfect hard crack stage, then layered with melted chocolate and crunchy nuts for a delightful treat that balances intense coffee flavor with sweet, nutty crunch.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Toffee Base

• 1 cup (227g) unsalted Butter
• 1/2 cup (110g) Brown Sugar
• 1/2 cup (100g) Sugar
• 2 teaspoons (10ml) Molasses
• Heavy pinch flaky Sea Salt (or Kosher Salt)
• 2 oz. (60ml) Espresso

Topping

• 1 cup (170g) Dark Chocolate Chips or chopped Dark Chocolate
• 1/3 cup (40g) chopped roasted Hazelnuts

Instructions

1. Prepare Pan: Line a small sheet pan or baking dish with parchment paper. The toffee will be less than 9″x11″ in size, so choose a pan accordingly.
2. Cook Toffee: In a medium heavy-bottomed saucepan, melt butter, brown sugar, sugar, molasses, salt, and espresso together over medium-high heat. Whisk occasionally until the mixture reaches about 250°F (hard ball stage on a candy thermometer). Then, stir constantly to prevent burning until the temperature reaches 300°F (hard crack stage).
3. Pour and Spread: Carefully pour the hot toffee mixture onto the prepared pan. Spread evenly to your preferred thickness using a spatula or offset knife. Be very cautious as the mixture is extremely hot.
4. Add Chocolate: Allow the toffee to set for about a minute until slightly cooled but still soft. Sprinkle the chocolate chips evenly over the surface. Let them sit for 1-2 minutes to soften, then spread the melted chocolate evenly across the toffee layer.
5. Sprinkle Nuts and Cool: Sprinkle the chopped roasted hazelnuts over the melted chocolate. Set the toffee aside at room temperature to cool completely and harden, about 1-2 hours.
6. Break and Store: Once fully cooled and hardened, break the toffee into chunks. Store the toffee in an airtight container at room temperature for up to two weeks.

Notes

• Use a candy thermometer for precise temperature control to ensure proper toffee texture.
• Be extremely careful handling hot sugar mixtures to avoid burns.
• If you prefer a thinner or thicker toffee, adjust the spreading thickness accordingly.
• For variation, try substituting hazelnuts with almonds or pecans.
• Store toffee in a cool, dry place to maintain crispness and prevent melting of chocolate topping.

Keywords: coffee toffee, espresso toffee, homemade toffee, chocolate hazelnut toffee, crunchy coffee candy, holiday candy, caramel toffee