Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 2 tablespoons instant espresso powder or fine instant coffee
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup finely chopped pecans or almonds
Instructions
- Step 1: Line a 9×13 inch baking sheet with parchment paper. In a heavy-bottomed saucepan, melt the butter over medium heat. Continue cooking and stirring until the butter foams, turns golden brown, and nutty sediments appear at the bottom (brown butter).
- Step 2: Reduce the heat to medium-low. Add the granulated sugar, light corn syrup, instant espresso powder, and sea salt to the browned butter. Stir constantly until the sugar is dissolved and the mixture begins to boil.
- Step 3: Insert a candy thermometer and cook, stirring frequently, until the mixture reaches exactly 300°F (the hard-crack stage). Remove the pan immediately from the heat and quickly stir in the alcohol-free vanilla extract.
- Step 4: Carefully pour the hot toffee mixture onto the prepared baking sheet. Tilt the pan if necessary to spread the toffee into a thin, even layer. Let it set for 2-3 minutes until the surface dulls slightly.
- Step 5: Sprinkle the chocolate chips evenly over the hot toffee. Wait 5 minutes for them to melt, then use an offset spatula to spread the melted chocolate. Sprinkle the chopped nuts over the chocolate layer.
- Step 6: Refrigerate the toffee for at least 1 hour until completely firm, then break the toffee into small, irregular pieces for serving.
Notes
- Store broken pieces of toffee in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer crispness, placing wax paper between layers to prevent sticking.
- If the toffee loses its signature snap due to humidity, you can restore firmness by warming the pieces on a lined baking sheet in a 200°F oven for about five minutes, then cooling completely.
- The intense brown butter and espresso flavor makes this toffee an exceptional topping; crumble it over high-quality vanilla ice cream or use small pieces to garnish a latte or cappuccino.
- For the richest flavor, make sure you continually scrape the bottom of the pan while browning the butter so you incorporate all those nutty, caramelized milk solids into the final mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American