- 8 ounces (2 sticks) butter, cut into 1 inch pieces
- 2 tablespoons corn syrup
- 3 ounces (6 tablespoons) cold water
- 10 ounces (about 1 1/2 cups) granulated sugar
- 1 1/2 teaspoons baking soda
- 1 tablespoon espresso powder
- 1 teaspoon salt
- 8 ounces dark chocolate, tempered
- 6 ounces toasted almonds, finely chopped (about 1 cup)
Line a jelly roll pan with parchment and set aside. In a large, heavy saucepan, combine the butter, sugar, water, and corn syrup. Turn the heat to medium and use a pastry brush dipped in cool water to wash down the sides of the pan to ensure that there’s not sugar stuck to the edges.
In a small bowl combine baking soda, espresso, and salt, whisking to remove any lumps.
Once the butter and sugar melt and the mixture begins to bubble, place a thermometer in the pot and cook until the temperature reaches 300°F. Remove the mixture from heat, and immediately mix in the espresso powder, baking soda, and salt until incorporated. Pour the mixture out onto the prepared pan and allow the toffee to cool down to room temperature, about 1 hour.
Prepare the tempered chocolate and pour it out over the toffee. Using an offset spatula, spread the chocolate in an even coat over the toffee. Sprinkle the top with the chopped almonds and allow the chocolate to set completely, about 2 hours, preferably overnight. Remove the parchment from the pan and cut the toffee into rectangles. Store in an airtight container in a cool, dry place.
Makes about 30 pieces. From Serious Eats.