What possessed me to make toffee at 7:30 in the morning on a snow day? Not a clue. But I can’t complain because the result is a smooth, crisp, buttery toffee with a bit of an edge from the blackstrap molasses and espresso.

Plus… it brings my ButterWatch2014 count up to 9.5 pounds. Woot!

Espresso-Molasses Toffee

Espresso-Molasses Toffee
Prep time
Cook time
Total time
Recipe type: Sweets
  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1½ teaspoons blackstrap molasses
  • ¼ teaspoon fleur de sel or flaky sea salt
  • 1½ teaspoons instant espresso powder
  • 1 cup semisweet chocolate chips
  • ½ cup chopped toasted pecans
  1. Line a lipped baking sheet with silpats or parchment paper and set aside. (But keep it handy!)
  2. In a saucepan over medium heat, melt butter with sugar, molasses, salt and espresso powder, stirring occasionally with a whisk until the mixture reaches a temperature of 250 or firm-ball stage.
  3. Start whisking continuously until mixture reaches hard-crack stage, around 300 degrees F.
  4. Immediately pour the mixture out onto the prepared pan. If you have an offset spatula, you can use it to spread out the mixture. Otherwise you can shake the pan a bit and let it spread on its own.
  5. Sprinkle the chocolate over the toffee and let it sit for a minute. Once the chips are melted, spread it out evenly over the surface. Sprinkle the pecans over the chocolate.
  6. Let the toffee sit until everything is cool and set.
  7. Enjoy!
adapted from Smitten Kitchen