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Espresso Toffee

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.514
Energy (kCal)3855.2973
Carbohydrates (g)475.5713
Total fats (g)208.2646
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare 9" x 13" pan by lining with aluminum foil or parchment paper. | 2. Melt butter over medium heat in heavy 2 to 3 quart saucepan. | 3. Stir in sugar, corn syrup and espresso. | 4. Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil. | 5. Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage). | 6. Pour mixture into prepared pan. | 7. Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy. | 8. (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat. | 9. Gently press nuts into chocolate. | 10. Let candy stand at room temperature to cool completely. | 11. Break into pieces. | 12. Store in an airtight container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup 1368.0 62.856 42.744 115.2
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    corn syrup 2 tablespoons 124.52 33.7876 0.0 0.08800000000000001
    espresso coffee 1/2 cup - - - -
    chocolate chip 4 ounces semi-sweet 511.434 76.5337 6.77 20.3099
    almond 1/3 cup chopped 642.3733 0.0 0.0 72.6667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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