Ingredients
2
cups chopped walnuts
1 1/4
cups butter
1
cup granulated sugar
1/3
cup packed light brown sugar
1
tablespoon full-flavor (dark) molasses
2
teaspoons instant espresso coffee powder or granules
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/3
cup water
1
cup milk chocolate chips
1
cup white vanilla baking chips
Preparation
To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
Butter 15x10-inch pan. In heavy 3 1/2-quart saucepan, melt 1 1/4 cups butter over medium heat. Stir in granulated sugar, brown sugar, molasses, coffee powder, cinnamon, salt and water. Cook, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into threads that are hard but pliable.
Remove from heat; stir in toasted walnuts. Quickly pour mixture into pan and spread in even layer. Immediately sprinkle chocolate and vanilla chips over top; let stand 5 minutes. Swirl melted chips using offset spatula.
Cover; refrigerate until firm, about 1 hour. Break toffee into pieces. Store tightly covered in refrigerator up to 7 days. Serve cold or room temperature.
