1 1/4 c Unsalted butter
1 c Sugar
1/3 c Golden brown sugar; packed
1/3 c Water
1 tb Dark unsulfered molasses
2 ts Instant espresso powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 c Walnuts; toasted,
- coarsely chopped
4 1/2 oz Bittersweet chocolate;
- imported, finely chopped
Butter small cookie sheet. Melt butter in heavy 2-1/2 qt saucepan
over low heat. Add both sugars, water, molasses, espresso,
cinnamon, and salt; stir until sugar dissolves. Attach clip-on
candy thermometer to pan. Increase heat to medium; cook until
thermometer registers 290 F, stirring slowly but constantly and
scraping bottom of pan with wooden spatula, about 20 minutes.
Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour
mixture onto prepared sheet; do not scrape pan. Tilt sheet so that
toffee spreads to 1/4" thickness. Sprinkle chocolate by generous
tablespoons atop toffee, alternating bittersweet and white
chocolates. Let stand 1 minute. Using back of spoon, swirl
chocolates to spread slightly. Shake sheet to form even chocolate
layer. Using tip of knife, swirl chocolates to create marble
pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until
toffee is firm, about 1 hour. Break toffee into pieces. (Can be
made 2 weeks ahead. Chill in airtight container.) Serve cold or at
room temperature.
