Smitten Kitchen's Coffee Toffee (recipe)

Warning: This Coffee Toffee is highly addictive!

Recipe (adapted slightly) from Smitten Kitchen

Ingredients:

225g unsalted butter

1/2 cup brown sugar

1/2 cup white sugar

1 1/2 teaspoons of honey

pinch of salt

3 teaspoons of instant coffee powder (I used a mortar and pestle to grind up the instant coffee granules into a fine powder) 

170g of dark (70%) chocolate chopped into smaller pieces

1/2 cup of blitzed (food processed) roasted almonds, or any nut of your choice

You will need a candy thermometer

Method:

1. Line a 9 x 13 baking tray with baking paper

2. Attach the candy thermometer to a medium sized saucepan and place in the butter, brown sugar, white sugar, honey, salt and coffee powder

3. Melt the ingredients over a medium heat, stirring occasionally with a whisk until the temperature reaches 250°F. Once the temperature has reached 250°F, whisk continuously until it reaches 300°F

4. As soon as it has reached 300°F pour the mixture immediately onto the lined baking tray. Work reasonably quickly with a metal spatula to spread the toffee more evenly on the tray

5. Sprinkle over the chocolate pieces evenly on top of the toffee and leave for a few minutes to melt. Spread evenly across the toffee with the metal spatula

6. Lastly, sprinkle over the blitzed almonds and chill in the fridge until toffee is set (couple of hours)

7. Break the toffee into pieces and store in an air tight container in the fridge