Coffee Flavored English Butter Toffee
Indulge in the irresistible charm of Coffee Flavored English Butter Toffee—a luxurious twist on a classic candy treat that infuses rich coffee flavor into every buttery, crunchy bite. This recipe combines velvety toffee made from unsalted butter, sugar, and a touch of light corn syrup with the bold aroma of instant coffee granules and a hint of vanilla for depth. Melt-in-your-mouth dark chocolate and a sprinkle of chopped nuts, like almonds or pecans, add a decadent finish, balancing sweetness with a satisfying crunch. Perfect for gifting, snacking, or elevating your holiday dessert table, this homemade toffee is both quick and rewarding, taking just 35 minutes to prepare and yielding a delightful batch of gourmet confection. Whether you’re a candy-making novice or an experienced pro, this easy-to-follow recipe guarantees rich, coffee-spiked perfection in every bite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2 tablespoons Light corn syrup
- 1 tablespoon Instant coffee granules
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Dark chocolate chips
- 0.5 cup Chopped nuts (almonds or pecans preferred)
Instructions
Line a 9x13-inch baking sheet with parchment paper and set aside.
In a medium, heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, light corn syrup, and salt.
Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture is fully combined and smooth.
Increase the heat slightly and cook until the toffee reaches 290°F (143°C) on a candy thermometer (soft crack stage), stirring occasionally to prevent burning.
Once the temperature is reached, quickly stir in the instant coffee granules and vanilla extract until fully dissolved and incorporated.
Immediately pour the toffee mixture onto the prepared baking sheet, spreading it out evenly with a spatula.
Let the toffee cool for 1-2 minutes, then evenly sprinkle the dark chocolate chips over the hot toffee. Allow the chocolate to melt for about 5 minutes.
Use a spatula to spread the melted chocolate smoothly over the toffee surface.
Sprinkle the chopped nuts evenly over the top of the chocolate layer while it's still warm.
Allow the toffee to cool and harden completely at room temperature for 1-2 hours or in the refrigerator for 30 minutes.
Break the toffee into irregular pieces and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 369.7 g | 134% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 326.6 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
