Espresso toffee
Coffee
I make Almond Toffee every Christmas for friends and family. This year, I wanted to make it for one of my friends who can't have nuts, so I was puzzling over what I could add that would give it a satisfactory crunch. I work for Tony's Coffees and Teas and it dawned on me that crushed espresso beans might do the trick. Indeed, it's delicious! It's also stronger than regular toffee and will please those people who don't like candy super sweet. <br /> <br />Note: I used Tony's Espresso Noir beans in this recipe with excellent results. I look forward to trying it with the Honduras Café Alteza we recently got at work. I recommend a bean with mild to medium roast; too dark (such as French) and the carbonization of the beans will throw the toffee's flavor off-balance.
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