Coffee Toffee

I don't think there's a more heavenly combination than coffee and chocolate. Except hazelnut chocolate. And this recipe is the perfect combination of all three things in one. Oh - and it's easy, too!


Ingredients
2 sticks butter, at room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 tsp. molasses
1/4 tsp. salt
1 1/2 tsp. instant coffee or espresso powder
1 cup semisweet chocolate (I like Baker's chocolate, since it melts more smoothly than chocolate chips)
1/2 cup chopped hazelnuts, toasted


Directions
1. To toast hazelnuts, simply place on a baking sheet and roast in the oven at 350 degrees for 10 to 15 minutes. Set aside.
2. Line a small baking sheet with parchment paper and set aside.
3. In a medium saucepan, combine the butter, brown sugar, granulated sugar, molasses, salt and espresso powder.
4. Whisk occasionally until the temperature reaches 250 degrees on a candy thermometer, and then stir constantly until it reaches 300 degrees.
5. Pour immediately onto the lined baking sheet and spread smooth with a silicon spatula. 
6. Sprinkle the chocolate shavings on top and let them soften for one minute.
7. Spread the chocolate evenly over the top and sprinkle with chopped hazelnuts.
8. Place in refrigerator (or freezer) until set. Then break into pieces and store in an airtight container.