Coffee Toffee

I made this toffee as a holiday gift for friends at work. It was my first attempt at toffee and it turned out great! I'll definitely make this again. Enjoy!

1 cup (2 sticks or 8 ounces) butter
1/2 cup light brown sugar
1/2 cup white sugar
1 1/2 teaspoons molasses
1/4 teaspoon salt
1 1/2 teaspoons instant espresso powder
1 cup semisweet chocolate chips
1/2 cup chopped hazelnuts (toasted, skinned and cooled) or another nut of your choice

Line a small baking sheet with parchment paper and set aside. In a heavy saucepan with a candy thermometer attached, melt butter, brown sugar, white sugar, molasses, salt and espresso powder together over together. Cook over medium heat, stirring occasionally with a whisk until the temperature approaches 250 degrees, at which point you should stir constantly until it reaches 300 degrees.

Pour immediately into the prepared baking sheet — you can spread it more evenly with a offset or silicon spatula. Sprinkle the chocolate chips over the toffee and let them sit for a minute until soft, then spread the chocolate evenly over the candy base. Sprinkle the chocolate with chopped nuts and then, if you’re as impatient as we are, you can slide the sheet onto a cooling rack in the freezer until the toffee is set.

Break into pieces and store in an airtight container. If you’re kitchen runs warm, you might prefer to keep it in the fridge so the chocolate doesn’t get soft.