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1
Butter small cookie sheet.
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2
Melt butter in heavy 2-1/2-quart saucepan overlow heat.
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3
Add both sugars, water, molasses, espresso, cinnamon and salt;stir until sugar dissolves.
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4
Attach clip-on candy thermometer to pan.
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5
Increase heat to medium; cook until thermometer registers 290~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes.
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6
Remove pan from heat.
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7
Mix in 1-1/2 cups nuts.
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8
Immediately pour mixture onto prepared sheet; do not scrap pan.
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9
Tilt sheet so that toffee spreads to 1/4-inch thickness.
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10
Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates.
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11
Let stand 1 minute.
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12
Using back of spoon, swirl chocolates to spread slightly.
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13
Shake sheet to form even chocolate layer.
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14
Using tip of knife, swirl chocolates to create marble pattern.
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15
Sprinkle with remaining 1/2 cup nuts.
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16
Refrigerate until toffee is firm, about 1 hour.
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17
Break toffee into pieces.
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18
(Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature.
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19
If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.
