I was planning to make some pistachio macaroons this morning, but ended up with cashews instead of pistachios (long story). I remembered some espresso toffee bars that my grandfather made a few Christmases ago and decided I needed to try and re-create them. I found a basic toffee recipe on epicurious.com and tweaked it a little bit to make these beauties.
Candy is a wonderful thing to make because it just boils away on the stove, making the kitchen smell fantastic, and you don’t need to do much more than keep your eye on the thermometer.
1/4 cup golden syrup (or corn syrup)
5 tablespoons unsalted butter, cut into bits
1 tablespoon cider vinegar
1/4 cup water
1 tbsp instant espresso
1 teaspoon vanilla
1 cup semisweet chocolate chips
1 tbsp heavy cream
1/2 cup chopped roasted and salted cashews
Combine sugar, syrup, butter, vinegar, water, espresso, and salt in a heavy 2-quart saucepan.
Just about there!
After it reaches 290F, your kitchen may be smelling a little like burnt sugar but don’t worry, you haven’t ruined your toffee.
Once it has set (20-ish minutes), melt the cream and chocolate together in the top of a double boiler and stir until smooth.