1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp. salt
1-1/2 tsp. molasses
1-1/2 tsp. espresso powder
6 oz semisweet chocolate
1/2 cup chopped hazelnuts
In a saucepan combine butter, sugars, salt, molasses, and espresso powder. Stir occasionally until you reach 250 degrees; then stir constantly until it reaches 300 degrees, remove from the heat and spread on a silicone mat. Score and let cool. Melt the chocolate and spread over the toffee, sprinkle with hazelnuts, let cool and break into pieces.
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