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Coffee Toffee Crunch





Yields
Makes about 2 cups; 32 servings

Although it was developed as a topping and filling for our spice cake, this candy tastes great with a cup of joe too. Prep and Cook Time: about 45 minutes.

 1/2 cup butter, cut in chunks, plus more for pan
 1 teaspoon vanilla
 1 cup sugar
 1 tablespoon light corn syrup
 1 1/2 teaspoons instant espresso powder
Step 1
1

Butter a 12- by 17-in. rimmed baking pan. Measure out vanilla and set aside.

Step 2
2

In a 2- to 3-qt. saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso powder until butter is melted and you no longer see sugar crystals. Increase heat to high and boil, stirring occasionally, until mixture reaches 300° on a candy thermometer, 4 to 5 minutes. Quickly remove from heat and carefully stir in vanilla (mixture will bubble up). Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.

Step 3
3

Flex pan to release toffee. If using for topping cake, finely chop enough to make 1 1/4 cups. Break remaining toffee into small chunks and reserve for garnish. Store in an airtight container at room temperature for up to 1 week.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Makes about 2 cups; 32 servings


Amount Per Serving
Calories 52Calories from Fat 50
% Daily Value *
Total Fat 2.9g5%

Saturated Fat 1.8g9%
Cholesterol 7.8mg3%
Sodium 30mg2%
Total Carbohydrate 6.8g3%

Dietary Fiber 0.0g0%
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.