Coffee Toffee

1. 1

   Toast hazelnuts at 350* for about 10 minutes. Rub in towel to remove skins and set aside to cool. Put in ziploc and smack with back of knife to crush.

2. 2

   Line 9 X 13 pan with parchment

3. 3

   Melt butter, sugars, molasses, salt and espresso powder over medium heat, stirring occasionally with whisk until temp reaches 250*

4. 4

   Now stir constantly until temp reaches 300*

5. 5

   Immediately pour into prepared pan. Sprinkle with choc chips and tent with foil for 3-5 minutes, until chocolate can be spread out. Sprinkle with hazelnuts. Store in fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.