I found this recipe in a Bon Appétit magazine years ago, and it's become a Christmas favorite. I make it every year and give it as Christmas gifts!
Ingredients:
- 1¼ Cups (2½ Sticks) Unsalted Butter
- 1 Cup White Sugar
- 1/3 Cup packed Golden Brown Sugar
- 1/3 Cup Water
- 1 Tablespoon Dark Unsulfered Molasses
- 2 Teaspoons Instant Coffee (the original recipe calls for instant espresso, but I found Instant Coffee works just fine)
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Salt
- 2 Cups coarsely Chopped Walnuts
- 4½ Ounces Semi-Sweet Chocolate Chips (I use as much as needed)
- 4½ Ounces White Chocolate Chips (I use as much as needed)
Instructions:
- Butter small cookie sheet. Melt butter in heavy 2½ quart saucepan over low heat. Add both sugars, water, molasses, coffee, cinnamon and salt; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; cook until thermometer registers 290o F, stirring slowly but constantly and scraping bottom of pan with wooden spatula (about 20 minutes).
- Remove pan from heat. Mix in 1½ cups nuts. Immediately pour mixture onto prepared cookie sheet; do not scrape pan. Tilt cookie sheet so that the toffee spreads to 1/4 inch thickness. Sprinkle chocolates by generous tablespoons atop toffee, alternating the semi-sweet and white chocolates (making it look like a checkerboard). Let stand 1 minute (or however long it takes for the chocolates to become melted and spreadable). Using the back of a spoon, swirl chocolates to spread slightly into squares. Using the tip of a knife, swirl chocolates to create a 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.
