This new take on traditional toffee has a hit of coffee for added pep.
Try this sweet and salty snack at a holiday party, with a cup of "Joe" as an afternoon snack, or wrap up in a festive tin to give as host/hostess gift - it could even work as a stocking stuffer!
Coffee Toffee with Milk Chocolate and Pretzels
2 cups sugar
1/2 cup water
1/8 cup corn syrup
8 ounces unsalted butter
1/2 teaspoon salt
1 cup almond slivers
1 cup chopped pretzels
2 packets Starbucks VIA Italian Roast
1/2 teaspoon vanilla extract
1/4 cup chocolate (milk chocolate is preferred)
Bring sugar, water, and corn syrup to a boil. Stir in the butter when temperature reaches 280 F. When temperature reaches 315 F, stir in the salt, almonds and 1/2 cup pretzels. Cook the mixture until it reaches 320 F.
Remove from heat and stir in the coffee and vanilla. Immediately pour the toffee into greased pan. Let toffee cool for 15 minutes and sprinkle on finely chopped chocolate and spread to evenly cover the surface.
Sprinkle on remaining 1/2 cup pretzels and gently press. Break toffee into squares and store in airtight container for up to two weeks at room temperature.
(Courtesy of Starbucks