Cappuccino Walnut Toffee Recipes

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CAPPUCCINO WALNUT TOFFEE



Cappuccino Walnut Toffee image

Treat family and friends to homemade toffee with this easy candy recipe. Chocolate, coffee and walnuts make a winning combination in a dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 30

Number Of Ingredients 11

2 cups chopped walnuts
1 1/4 cups butter
1 cup granulated sugar
1/3 cup packed light brown sugar
1 tablespoon full-flavor (dark) molasses
2 teaspoons instant espresso coffee powder or granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
1 cup milk chocolate chips
1 cup white vanilla baking chips

Steps:

  • To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
  • Butter 15x10-inch pan. In heavy 3 1/2-quart saucepan, melt 1 1/4 cups butter over medium heat. Stir in granulated sugar, brown sugar, molasses, coffee powder, cinnamon, salt and water. Cook, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into threads that are hard but pliable.
  • Remove from heat; stir in toasted walnuts. Quickly pour mixture into pan and spread in even layer. Immediately sprinkle chocolate and vanilla chips over top; let stand 5 minutes. Swirl melted chips using offset spatula.
  • Cover; refrigerate until firm, about 1 hour. Break toffee into pieces. Store tightly covered in refrigerator up to 7 days. Serve cold or room temperature.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 100 mg

BUTTERY WALNUT TOFFEE



Buttery Walnut Toffee image

I've been making this tasty toffee for more than 15 years, and everyone raves about it. Folks often think I bought it at a gourmet candy store!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 pounds.

Number Of Ingredients 7

1 tablespoon plus 1 cup butter, softened, divided
1 cup whole unblanched almonds, coarsely chopped
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup milk chocolate chips, melted
1/2 cup chopped walnuts

Steps:

  • Line an 11x7-in. pan with foil and grease the foil with 1 tablespoon butter. Arrange almonds evenly in pan; set aside. , In a heavy saucepan, combine the sugar, salt and remaining butter. Bring to a boil, stirring constantly. Cook and stir until mixture is caramel-colored and a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over almonds. Cool completely., Spread melted chocolate over toffee; sprinkle with walnuts. Let stand until set. Break into pieces. Store in an airtight container.

Nutrition Facts :

COFFEE WALNUT TOFFEE



Coffee Walnut Toffee image

Make and share this Coffee Walnut Toffee recipe from Food.com.

Provided by Steve P.

Categories     Candy

Time 1h20m

Yield 2 Pounds, 8-12 serving(s)

Number Of Ingredients 11

1 1/4 cups unsalted butter
1 cup sugar
1/3 cup golden brown sugar
1/3 cup water
1 tablespoon dark unsulphured molasses
2 teaspoons instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups walnuts, toasted,coarsely chopped
4 1/2 ounces imported bittersweet chocolate, finely chopped (not Unsweetened)
4 1/2 ounces imported white chocolate, finely chopped (such as Lindt)

Steps:

  • Butter small cookie sheet.
  • Melt butter in heavy 2-1/2-quart saucepan overlow 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, about20 minutes.
  • Remove pan from heat.
  • Mix in 1-1/2 cups nuts.
  • Immediately pour mixture onto prepared sheet; do not scrap pan.
  • Tilt sheet so that toffee spreads to 1/4-inch thickness.
  • Sprinkle chocolates 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.
  • If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.

Nutrition Facts : Calories 3633.6, Fat 203.9, SaturatedFat 113, Cholesterol 95.7, Sodium 112.4, Carbohydrate 425.2, Fiber 40.5, Sugar 347.7, Protein 31.1

BISQUICK TOFFEE-WALNUT COFFEE CAKE



Bisquick Toffee-Walnut Coffee Cake image

Make and share this Bisquick Toffee-Walnut Coffee Cake recipe from Food.com.

Provided by 4-H Mom

Categories     Breads

Time 40m

Yield 9 serving(s)

Number Of Ingredients 8

1 1/2 cups Bisquick baking mix
1/4 cup sugar
1/2 cup sour cream
2 tablespoons butter, soft
1 teaspoon vanilla
1 egg
1/2 cup almond brickle chips
1/4 cup walnuts, chopped

Steps:

  • Preheat oven to 375 degrees.
  • Grease pan, 8 x 8 x 2 inch.
  • Mix baking mix, sugar, sour cream, butter, vanilla and egg in large bowl. Beat vigorously 30 seconds. Stir in almond brickle chips and walnuts. Spread mixture in pan.
  • Bake about 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes.
  • Drizzle with your favorite vanilla glaze. Serve warm.

TOFFEE NUT LATTE RECIPE



Toffee Nut Latte Recipe image

This fragrant latte features warm tones of brown sugar and buttery sweet toffee bursts with notes that are both rich, yet light. The brewed espresso brings out its best attributes while velvety steamed milk warms your palate before being topped off by whipped cream covered in crunchy pecans.

Provided by Amy Desrosiers

Categories     drink

Time 10m

Number Of Ingredients 5

3 ounces espresso (freshly brewed)
6 ounces whole milk (steamed)
1 ounce Torani Sugar Free Toffee Nut Syrup
¼ cup whipped cream
1 tablespoon pecans (chopped)

Steps:

  • Brew 2 shots of espresso in your espresso maker. You will have to make one, and then repeat the process for a second.
  • Add on ounce of Torani Sugar-Free Toffee Nut Syrup to your caffeine mug. Pour the espresso shot into the mug.
  • Steam 6 ounces of milk. Add steamed milk to the mug.
  • Top with whipped cream. Sprinkle with candied or plain chopped pecans.

Nutrition Facts : ServingSize 1 beverage, Calories 512 kcal, Carbohydrate 76 g, Protein 17 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 106 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 9 g

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