Almond Espresso Toffee

Name: Almond Espresso Toffee
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 30
Cuisine: Global
Ingredients: 355 milliliters; 2 teaspoons; 85 grams; 227 grams; 237 milliliters; 1 teaspoon; 2 Tbsps; 1 Tbsp; 227 grams

Almond Espresso Toffee is a vegetarian and gluten free recipe with 30 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. This hor d'oevr has 162 calories, 1g of protein, and 11g of fat per serving. This recipe is not the least bit healthy. Our tips section below might have some information that could increase the score. This recipe from www.seriouseats.com requires almonds, corn syrup, baking soda, and powdered instant espresso. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Line jelly roll pan with parchment on the bottom and sides and set aside. Assemble all ingredients and your tools. In a large, heavy saucepan, combine the butter, sugar, water, and corn syrup. Turn the heat to medium and use a pastry brush dipped in cool water to wash down the sides of the pan to ensure that there's not sugar stuck to the edges. Once the butter and sugar melt and the mixture begins to bubble, place the thermometer in the pot and cook until the temperature reaches 300°F.

Ingredients you will need

Corn Syrup

Butter

Jelly

Sugar

Water

Roll

Equipment you will use

Pastry Brush

Kitchen Thermometer

Sauce Pan

Frying Pan

Pot

Remove the mixture from heat, and working quickly to prevent further cooking, immediately mix in the espresso or espresso powder, followed by the baking soda and salt.

Ingredients you will need

Instant Espresso