[Carter's] Aunt Sara's Famous Toffee
2.5 sticks butter
1/3 c brown sugar
1 c white sugar
1 T molasses
1/3 c water
2 tsp espresso powder*
1 shake cinnamon
1 c chopped nuts (ideally pecans but we used walnuts--technically nuts are optional).
A couple handfuls of chocolate chips (The recipe calls for a mix of dark and white chocolate...we used half a bag of bittersweet chips b/c I'm stubborn like that.)
*We don't have instant espresso/coffee powder so we ground some coffee beans really really finely, practically down into individual molecules, and it worked great.
Cover a baking sheet in foil (doesn't need sides) and spray with cooking spray. Get all the ingredients measured and ready.
Melt butter in a medium saucepan. Add sugars, molasses, water, espresso and cinnamon. Cook over medium heat, stirring absolutely all of the time, until the mixture boils. Keep cooking, and start checking the temperature-- aim for between 280 (written) and 300 (our goal for next time).
|just after sugars, etc. added|
When the toffee reaches temperature, remove from heat and stir in the nuts. Immediately pour onto foil-covered sheet and gently spread into a thin layer. Sprinkle with chocolate chips.
Wait 5 minutes, then smear chips (melted from heat of toffee) into a pretty pattern. Slide foil onto cool surface or cooling rack, and let cool for what felt like an eternity (a few hours or overnight). Snap the toffee into pieces and store in an airtight container. Yum!