Coffee Flavored English Butter Toffee Recipes

ENGLISH TOFFEE

English Toffee image

Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 6

Ingredients

1 tablespoon plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Steps:

Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

COFFEE FLAVORED ENGLISH BUTTER TOFFEE

Coffee Flavored English Butter Toffee image

A delicious coffee flavored English toffee. I found this recipe in a booklet from the grocery store.

Provided by Barb G.

Categories Candy

Time 35m

Yield 1 1/2 pounds candy

Number Of Ingredients 6

Ingredients

1 cup butter
1 1/2 cups sugar
2 tablespoons karo corn syrup
1/2 cup double strength espresso coffee
4 ounces semi-sweet chocolate chips
1/3 cup chopped almonds

Steps:

Prepare 9 by13 inch pan by lining the inside with aluminum foil or parchment paper.
Melt butter over medium heat in a heavy 2 to 3 quart saucepan.
Stir in sugar, corn syrup and espresso.
Cook over medium heat stirring constantly until sugar is dissolved and mixture comes to a boil.
Clip on candy thermometer and continue to stir occasionally until temperature reaches 195°F (hard crack stage).
Pour mixture into prepared pan.
Sprinkle with chocolate chips, wait 2 minutes then spread chocolate evenly over candy Sprinkle nuts over chocolate, shaking dish side to side to coat.
Gently press nuts into chocolate.
Let stand at room temperature to cool complete, break into pieces.
Store in airtight container.

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