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.  

coffee toffee

Sweet and Salty Coffee Toffee

adapted from Starbucks


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


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.

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  1. Lindsay
    December 7, 2011 / 2:48 pm

    This looks so yummy I may even have to make it tonight!! I'll try and hold off for the weekend though 😉

  2. Ammie
    December 7, 2011 / 4:57 pm

    I love the sound of this and it seems pretty easy to put together. It's on my to-make list!

  3. That Girl
    December 7, 2011 / 5:41 pm

    I hope you find you ornament!

  4. Krystal
    December 7, 2011 / 7:05 pm

    Ohh, your tree skirt sounds like something I would love!! How adorable is that! I love sweet and savory for a dessert treat, and I love the holiday baking spirit. It always brings a big smile to my face to see everyone sharing Christmas goodies!

  5. ErinsFoodFiles
    December 8, 2011 / 2:15 am

    What an interesting combo of flavors! YUM! Send it my way! 😉

  6. Josie
    December 8, 2011 / 2:49 am

    I bookmarked a recipe over the weekend for coffee toffee from Williams-Sonoma – now I really can't wait to make some variation of it. Since yours looks so delicious, maybe I'll make it instead!!

  7. Allison
    December 8, 2011 / 12:47 pm

    Coffee toffee why have I never heard or tasted this amazing treat. Can't wait to try. Are there really non coffee lovers out there? I fall asleep thinking about my morning cup.

  8. Laura
    December 8, 2011 / 2:43 pm

    Holy moly! This must be an awesome explosion of flavor in your mouth. Looks wonderful!

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