Coffee Toffee Brittle with Macadamia Nuts
Espresso infused caramel is topped with smooth chocolate and macadamia nuts for a caffeinated twist on traditional toffee brittle.
- 16 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp instant espresso powder
- 1/4 tsp kosher salt reduce by half if using table salt
- 1 cup mini semisweet chocolate chips can use regular chip but I find minis melt better
- 1/2 cup Macadamia Nuts I get the ones that are roasted and very lightly salted
Line a 9x13in baking sheet with parchment paper. Cut or crushed macadamia nuts into bite-sized pieces. Set aside.
In a pot, ideally with candy thermometer attached, bring butter, both sugars, espresso powder and salt to a boil, stirring frequently. Once melted, continuously stir until mixture reaches 300°F. If you don't have a candy thermometer, you can meat thermometer to monitor the temperature.
Pour immediately onto parchment lined baking sheet and spread with rubber spatula. Sprinkle chocolate chips all over top of hot caramel then smooth out the chocolate across the top as it melts. Top with macadamia nut pieces.
Let cool until completely set. You can transfer to fridge or freezer to speed up this process. Once set, use the round tip of a dinner knife to break into pieces. Enjoy! Can be stored in air tight container for a week.
Sodium: 28mg | Calcium: 15mg | Vitamin C: 1mg | Vitamin A: 238IU | Sugar: 12g | Fiber: 1g | Potassium: 78mg | Cholesterol: 21mg | Calories: 178kcal | Trans Fat: 1g | Saturated Fat: 7g | Fat: 13g | Protein: 1g | Carbohydrates: 14g | Iron: 1mg