Coffee Toffee

INGREDIENTS:

• 1 1/4 cups butter
• 1 cup sugar
• 1/3 cup brown sugar
• 1/3 cup water
• 1 tablespoon dark molasses
• 1/4 teaspoon salt
• 2 cups corasely chopped walnuts (optional)
• 2 handfuls of dark and white chocolate melting wafers (4-5 oz. each)

DIRECTIONS:

1. Butter small cookie sheet
2. Melt butter in 2 /12 quart saucepan over low heat
3. Add both sugar, water, molasses, espresso, and salt
4. Stir until sugar dissolves
5. Add clip thermometer to pan
6. Increase heat to medium
7. Cook until thermometer reads 290 Degrees, stirring slowly constantly and scrapping the bottom of the pan with a wooden spatula (about 20 minutes)
8. Remove pan from heat
9. Mix 1 1/2 cops of nuts
10. Immediately pour mixture onto prepared sheet, DO NOT SCRAPE THE PAN
11. Tilt sheet so that toffee spreads to a 1/4 inch thickness
12. Sprinkle chocolate a top tofee alertnating between bittersweet and white
13. Using the back of the spoon swirl the chocolate to spread lightly
14. Shakle sheet to form an even chocolate layer
15. Sprinkle 1 1/2 cup nuts
16. After toffee is hard break into pieces serve cool or at room tempature