This coffee toffee is bound to be a holiday favorite
By Angela Garrity, Guest blogger
Ahoy matey! Need a quick and delicious recipe during the Holidays? Feast your eyes on this treat that will have everyone sailing the high seas to your table in hopes of making their season a little bit treasured with our twist on a seasonal favorite. Eye patches and parrots are optional.
Rum Ball Barrel Brand is BACK, but not for long! Get yours here.
Directions
- 1
Line a small sheet pan or baking dish with parchment paper (toffee will be less than 9"x11" in size)
- 2
Melt butter, sugars, molasses, salt and cofee in medium heavy-bottomed saucepan. Cook, whisking occasionally over medium-high heat, until temperature reaches about 250°F. Now stir constantly until temperature reaches 300°F.
- 3
Pour onto prepared sheet pan (be very careful, a toffee or caramel burn is the worst). Spread evenly to your preferred thickness. Allow to set for a minute, then sprinkle chocolate chips over toffee. Let them sit for a minute or two to soften, then spread chocolate evenly over toffee.
- 4
Sprinkle with chopped hazelnuts, and then set aside to cool and harden.
- 5
After it is cooled, break apart toffee into chunks and store in an airtight container.
Ingredients
- 1 cup unsalted Butter
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 2 teaspoons Molasses
- Heavy pinch flaky Sea Salt or Kosher Salt
- 2 oz. Death Wish Chocolate Rum Ball coffee, brewed and cooled
- 1 cup Dark Chocolate Chips or chopped Dark Chocolate
- 1/3 cup chopped Hazelnuts
