Sweet and Salty Coffee Toffee

I don’t know about all of you, but I am in full-on Christmas mode.  

After the obligatory Christmas shopping, I spent some quality time in the kitchen.  It’s one of my favorite things about Christmas time.  The absolute hands down winner of the weekend was this toffee.  It had so many flavors I love all in one crunchy bite.  The coffee flavor isn’t overwhelming, but adds just a touch of flavor.  Sweet, salty, buttery, and chocolatey…what else is there?

If you’re still searching for the last goodie for your holiday treat tins, look no further.  This toffee hits on every level.  If you’ve got a non-coffee lover (I still can’t believe they exist!) in mind, I think you could probably leave the espresso powder out without effect.  But for those of you who love coffee like I do, go with the full amount.  Package up the finished product and mail it off.  Just be sure to keep a few pieces for yourself.  I know you won’t be sorry.  

Sweet and Salty Coffee Toffee

adapted from Starbucks

Ingredients:

2 c. sugar

1/2 c. water

2 TBSP light corn syrup

8 oz. (2 sticks) salted butter

1/2 tsp. salt

1 c. almond slivers, untoasted

1 1/4 c. chopped pretzels, divided (do not use low sodium)

1-2 tsp. espresso powder

1/2 tsp. vanilla extract

1/2 c. milk or semisweet chocolate chips

Directions:

1.  Clip a candy thermometer on one side of a saucepan with high sides.  Combine sugar, water, and corn syrup in a saucepan and bring to a boil.  When temperature reaches 280 degrees F, stir in butter.

2.  Meanwhile, generously grease a 13x9x2 in. jelly roll pan.

3.  When the temperature reaches 315 degrees F, stir in the salt, almonds, and 1/2 c. pretzel pieces.  Continue cooking until temperature reaches 320 degrees F.

4.  Remove pan from heat and add espresso powder and vanilla.  Immediately pour the toffee into prepared pan.

5.  Let cool about 10 minutes, the sprinkle with chocolate chips.  Allow chips to melt into toffee a bit, spreading with a spatula, if desired.  Sprinkle with remaining pretzel pieces and carefully press into chocolate.  (Toffee will still be quite warm.)

6.  Allow to set out 15 minutes more, then place toffee in refrigerator at least 30 minutes to cool.  When hardened, remove from the refrigerator and break into small pieces.  Store in an airtight container up to 2 weeks at room temperature.

one year ago: One of my 31 while 31, chocolate peppermint cookies with royal icing.