Make Ahead

Cappuccino-Walnut Toffee

Prep Time: 35 Minutes Start to Finish: 1 Hour 40 Minutes 30 pieces

• 1¼ cups butter
• 1 cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 tablespoon full-flavor (dark) molasses
• 2 teaspoons instant espresso coffee powder or granules
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅓ cup water
• 2 cups chopped walnuts, toasted
• 1 cup milk chocolate chips (about 6 oz)
• 1 cup white vanilla baking chips (about 6 oz)

1 Butter 15x10-inch pan. In heavy 3½-quart saucepan, melt 1¼ cups butter over medium heat. Stir in granulated sugar, brown sugar, molasses, coffee powder, cinnamon, salt and water. Cook, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into threads that are hard but pliable.

2 Remove from heat; stir in walnuts. Quickly pour mixture into pan and spread in even layer. Immediately sprinkle chocolate and white chips over top; let stand 5 minutes. Swirl melted chips using offset spatula.

3 Cover; refrigerate 1 hour or until firm. Break toffee into pieces. Serve cold or at room temperature. Store tightly covered.

1 Piece: Calories 230; Total Fat 17g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 2g Exchanges: 1½ Other Carbohydrate, 3½ Fat Carbohydrate Choices: 1½

Make-Ahead Magic Tightly covered toffee can be stored in the refrigerator up to 7 days.

Festive Touch Want to bring something unique to a cookie exchange? This twist on toffee is sure to be a hit. Package it in decorative food boxes available at party or cake supply stores or online.

Kitchen Secrets To toast walnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.