Pecan Espresso Toffee
YIELD Makes one 13 by 9-inch pan

Ingredients

1 1/4 (2 1/2 sticks) cups unsalted butter

1 cup granulated sugar

1/3 cup packed light brown sugar

1 tablespoon instant espresso powder

1 tablespoon molasses

1 teaspoon salt

1/3 cup water

2 cups chopped toasted pecans

1 cup chocolate chips (semi-sweet)

1 cup chocolate chips (bittersweet-sweet)

Instructions

LINE A BAKING SHEET WITH PARCHMENT PAPER

1. Line a large baking sheet with parchment paper. Melt the butter in a large saucepan over medium heat. Add the granulated sugar, light brown sugar, espresso powder, molasses, salt, and water. Cook, stirring constantly until a candy thermometer reaches the hard crack stage (300ºF).

2. Remove the pan from the heat and stir in the pecans. Pour the toffee onto the prepared baking sheet and spread into an even layer. Press flat between sheets of parchment. Sprinkle with the chocolate chips and let stand for a minute or two until softened. Using a spatula, smooth the chocolate over the toffee. Transfer to the refrigerator and chill until firm. Break the toffee into shards. Store in an airtight container in the refrigerator for 1 to 2 weeks.