Coffee Toffee Crunch
Coffee Toffee Crunch is a gluten free and vegetarian recipe with 32 servings. This beverage has 52 calories, 0g of protein, and 3g of fat per serving. This recipe covers 0% of your daily requirements of vitamins and minerals. If you have vanilla, sugar, instant espresso powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Butter a 12- by 17-in. rimmed baking pan. Measure out vanilla and set aside.
In a 2- to 3-qt. saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso powder until butter is melted and you no longer see sugar crystals. Increase heat to high and boil, stirring occasionally, until mixture reaches 300 on a candy thermometer, 4 to 5 minutes. Quickly remove from heat and carefully stir in vanilla (mixture will bubble up). Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.
Flex pan to release toffee. If using for topping cake, finely chop enough to make 1 1/4 cups. Break remaining toffee into small chunks and reserve for garnish. Store in an airtight container at room temperature for up to 1 week.