---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Coffee-Walnut Toffee
 Categories: Candies, Gifts
      Yield: 2 Pounds
 
  1 1/4 c  Unsalted butter
      1 c  Sugar
    1/3 c  Golden brown sugar; packed
    1/3 c  Water
      1 tb Dark unsulfered molasses
      2 ts Instant espresso powder
    1/2 ts Ground cinnamon
    1/4 ts Salt
      2 c  Walnuts; toasted,
           - coarsely chopped
  4 1/2 oz Bittersweet chocolate;
           - imported, finely chopped
 
  Butter small cookie sheet. Melt butter in heavy 2-1/2 qt saucepan
  over low heat. Add both sugars, water, molasses, espresso,
  cinnamon, and salt; stir until sugar dissolves. Attach clip-on
  candy thermometer to pan. Increase heat to medium; cook until
  thermometer registers 290°F, stirring slowly but constantly and
  scraping bottom of pan with wooden spatula, about 20 minutes.
  
  Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour
  mixture onto prepared sheet; do not scrape pan. Tilt sheet so that
  toffee spreads to 1/4" thickness. Sprinkle chocolate by generous
  tablespoons atop toffee, alternating bittersweet and white
  chocolates. Let stand 1 minute. Using back of spoon, swirl
  chocolates to spread slightly. Shake sheet to form even chocolate
  layer. Using tip of knife, swirl chocolates to create marble
  pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until
  toffee is firm, about 1 hour. Break toffee into pieces. (Can be
  made 2 weeks ahead. Chill in airtight container.) Serve cold or at
  room temperature.
  
  Typed for you by Karen Mintzias

  Recipe by Sarah Tenaglia

  Recipe FROM: Bon Appetit, December 1993
 
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