Espresso Toffee

The prominent espresso flavor is perfectly tempered with a balance of butter, nuts and sweetness to create a heavenly candy indulgence.


15 minutes


15 minutes


1½ pounds




  • 1 cup (2 sticks) Challenge Butter
  • 1 ½ cup sugar
  • 2 Tablespoon corn syrup
  • ½ cup double strength Espresso coffee
  • 4 ounces semisweet chocolate chips
  • ⅓ cup chopped almonds


  • 1

    Prepare 9×13-inch pan by lining with aluminum foil or parchment paper. Melt butter over medium heat in heavy 2 to 3 quart saucepan.

  • 2

    Stir in sugar, corn syrup and espresso. Cook over medium heat stirring constantly until sugar is dissolved and mixture comes to a boil.

  • 3

    Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage.)

  • 4

    Pour mixture into prepared pan.

  • 5

    Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy. (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat. Gently press nuts into chocolate.

  • 6

    Let candy stand at room temperature to cool completely. Break into pieces. Store in an airtight container.

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