How To make Coffee Walnut Toffee
1 1/4 c Unsalted butter
1 c Sugar
1/3 c Packed golden brown sugar
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 Coarsely chopped walnuts
(toasted) 4 1/2 oz Bittersweet chocolate
:
(imported), finely chopped Butter small cookie sheet. Melt butter in heavy 2-1/2 quart 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 degrees 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-inch 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. Yields 2 pounds * Source: Bon Appetit, December 1993 * Typed for you by Karen Mintzias
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Walnut toffee dessert recipe by cooking with Tasneem#dessert#walnut#cooking#cream
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Ingredients
Chopped Walnuts - 1 Cup
Maida/all Purpose Flour - 2 Cups
Baking Powder - 2 Tsp
Baking Soda - 1/2 Tsp
Salt - 1/4 Tsp
Unsalted Butter - 3/4 Cup
Sugar - 1 Cup
Egg - 3 Nos
Vanilla Essence - 1 Tsp
Black Coffee Decoction
(Instant Coffee - 1 1/2 Tbsp & Hot Water - 2 Tbsp)
Boiled Milk
For Coffee Buttercream Frosting
Icing Sugar - 250 Gms
Unsalted Butter - 145 Gms
Strong Coffee Decoction - 1 Tsp
Fresh Cream - 2 Tsp
TOFFEE WALNUT BARKS | NO BAKE DESSERT RECIPE #shorts #toffee
Things have gone seriously nutty!???? I’m drooling over the crunch of my absolute walnuts and the delectable taste of coffee– that come together sooo perfectly in these bars. ???? I mean, the satisfying crunchhh is justttt ????…and the subtly sweet flavours of toffee are worth every bite.
Try this recipe today and be all set to gorge onn! ✨
1 cup butter
????1 cup caster sugar
????1/2 cup chopped walnuts
????1 cup dark chocolate chips
????¼ cup walnuts
????Sea salt to sprinkle
Instructions
1. Line an 8” square pan or a baking tray with parchment paper
2. In a heavy bottom pan, add sugar and let the sugar caramelise completely.
3. Then add the butter and cook it with the caramelised sugar until they’re combined completely and the mixture thickens. This will take about 5-7 minutes. Keep stirring continuously. Fold in the chopped walnuts
4. Carefully pour the mixture onto the lined tray and let it cool.
5. Melt the dark chocolate chips on double boiler and then spread it over the cooled toffee.
6. Top with more walnuts and sprinkle some sea salt.
7. The toffee is ready, enjoy! Store them in an air-tight container for up to two weeks.
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Coffee Nut Toffee,,,Cashew Caramel Toffee. 519 996 1642 gogocandybaker.ca