Coffee Walnut Toffee - cooking recipe

Ingredients

1 1/4 cups unsalted butter
1 cup sugar
1/3 cup golden brown sugar
1/3 cup water
1 tablespoon dark unsulphured molasses
2 teaspoons instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups walnuts, toasted,coarsely chopped
4 1/2 ounces imported bittersweet chocolate, finely chopped (not Unsweetened)
4 1/2 ounces imported white chocolate, finely chopped (such as Lindt)

Preparation

Butter small cookie sheet.
Melt butter in heavy 2-1/2-quart saucepan overlow heat.
Add both sugars, water, molasses, espresso, cinnamon and salt;stir until sugar dissolves.
Attach clip-on candy thermometer to pan.
Increase heat to medium; cook until thermometer registers 290~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes.
Remove pan from heat.
Mix in 1-1/2 cups nuts.
Immediately pour mixture onto prepared sheet; do not scrap pan.
Tilt sheet so that toffee spreads to 1/4-inch thickness.
Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates.
Let stand 1 minute.
Using back of spoon, swirl chocolates to spread slightly.
Shake sheet to form even chocolate layer.
Using tip of knife, swirl chocolates to create 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.
If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.