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!
- 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
- Line a lipped baking sheet with silpats or parchment paper and set aside. (But keep it handy!)
- 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.
- Start whisking continuously until mixture reaches hard-crack stage, around 300 degrees F.
- 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.
- 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.
- Let the toffee sit until everything is cool and set.