Coffee Toffee – The Smitten Kitchen Cookbook Club Review

INGREDIENTS

16 tbsp

unsalted butter

1/2 cup

brown sugar, levelled, but not packed

1/2 cup

sugar (100 grams)

1 1/2 tsp

molasses

1/4

heaping tsp flaky sea salt (or 1/4 tsp table salt)

1 1/2 tsp

instant espresso powder (decaf espresso works too)

1 cup

semisweet chocolate chips (or 6 oz./170 grams semisweet chocolate, chopped)

1/2 cup

chopped toasted hazelnuts