Stop everything and make this white chocolate coffee toffee immediately! This is the best toffee I’ve ever put in my mouth, and I don’t even like coffee. This is a dark, hearty candy, made with molasses, espresso powder and a generous dose of salt. It’s balanced by a thin coating of sweet white chocolate, lightly toasted pecans and a sprinkling of coffee grounds and salt for that flavor burst on the tongue. I’m already dreaming of the next batch I’m going to make, which I’m going to turn into a killer cookie.
Toffee’s fairly easy to make in the realm of candy. Measure sugar, butter, water and a few extras into a big pot and cook until it reaches temperature. Pour it onto a prepared pan and let it cool down. Done! Well, maybe there’s a little more nuance than that. You shouldn’t rush getting the toffee up to temp, since the butter fat can break out of the sugar emulsion and leave you with an oily mess. Resist stirring or whisking the bubbling mixture for the same reason. I prefer a clip on candy thermometer for ease of use, but in a pinch an instant read will work as well.
I chose white chocolate as my coating to counter balance the rich flavor of the toffee itself. However, you could certainly use your favorite type of chocolate. The same goes for the nuts, pecans are my favorite, I love the mild sweetness they have. Almonds or hazelnuts would be especially nice with the coffee notes.
A great toffee recipe is important to keep up your sleeve. You most likely have all the ingredients on hand to make it, it comes together in less than an hour, and it keeps for a month or longer! Make a batch and package it with a pretty ribbon and voila! Instant gift. Or gift it all to yourself, no judgement here. What’s your favorite way eat toffee?
White Chocolate Coffee Toffee with Pecans
- 1 Cup Butter unsalted
- 1 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 Tablespoon Molasses
- 3 Tablespoons Water
- 2 Teaspoons Instant Coffee
- 1/2 teaspoon Salt
- 3/4 Cup White Chocolate Chips
- 1 Tablespoon Coconut Oil
- 1/2 Cup Toasted Pecans chopped
- Flaky Salt for topping
- Coffee grounds for topping
- In a large pot, melt the butter over medium heat. Add the sugars, molasses, instant coffee mixed with water, and salt. Stir to combine, then allow to cook over medium heat until the temperature reaches 300F, stirring very little to avoid forming any crystals or separating the butter from the sugar.
- While the toffee cooks, prepare a baking sheet or large baking dish by lining with aluminum foil or parchment then greasing it. Once the candy reaches 300F, pour into the prepared dish and allow to cool completely, at least one hour.
- Once the toffee has set up, melt the white chocolate with a spoonful of coconut oil. Spread a thin layer over the toffee, then top with the chopped toasted pecans. Sprinkle lightly with flaky salt and coffee grounds. Allow the chocolate to set before breaking the toffee into pieces and serving.