Almond Espresso Toffee

Ingredients

• 8 ounces butter, cut into 1 inch pieces
• 2 tablespoons corn syrup
• 3 ounces cold water
• 10 ounces granulated sugar
• 1 1/2 teaspoons baking soda, sifted to remove all lumps
• 1 tablespoon finely ground espresso, or powdered instant espresso
• 1 teaspoon salt
• 8 ounces dark chocolate, tempered
• 6 ounces toasted almonds, finely chopped

Directions

1. Fit parchment into a jelly roll pan so it covers the base and the sides, then put the pan aside. Get all of your ingredients and tools ready before you turn on the stove.
2. Add the butter, sugar, water, and corn syrup to a large, heavy saucepan. Set it over medium heat, then dip a pastry brush in cool water and brush around the inside walls of the pan so any stray sugar crystals are cleared away. When the butter and sugar have melted and the mixture is bubbling, add the thermometer to the pot and continue cooking until it reaches 300 degrees F.
3. Take the pan off the heat, and move quickly so the candy does not keep cooking. Stir in the espresso or espresso powder right away, then add the baking soda and salt. Once everything is fully mixed in, pour the toffee into the prepared pan.
4. Let the toffee come down to room temperature, about 1 hour. Prepare the tempered chocolate, then pour it over the toffee. Smooth it across the surface with an offset spatula, making an even layer.
5. Scatter the chopped almonds over the chocolate and let the chocolate firm up completely, about 2 hours, preferably overnight. Lift the parchment out of the pan and cut the toffee into rectangles. Keep it in an airtight container in a cool, dry place.