Coffee Toffee with Dark Chocolate and Hazelnuts Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
