This coffee toffee is buttery, perfectly crunchy, and balanced with espresso, chocolate, and almonds. It’s an ideal homemade treat for the holidays—great to keep for yourself or to share with friends.
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Today I’m sharing a favorite candy: coffee toffee. Toffee infused with espresso—rich, slightly bitter, and perfectly sweet. Before we dive into the method, a quick question: what do you call this kind of candy? Toffee, buttercrunch, or almond roca? Names vary by region, but however you label it, this confections delivers every time.
This coffee toffee is crisp without being sticky, chocolatey without cloying sweetness, and has a pleasant espresso bite from the instant espresso powder. I make this recipe every holiday season and it’s always the first treat to vanish from cookie trays. My photos may not be the most glamorous—I have trouble photographing flat foods—but the flavor more than makes up for it.
How to make coffee toffee
The process below applies to most toffees; the only difference here is the addition of espresso powder stirred in right at the end. Measure the espresso powder and vanilla before you start so they’re ready when the toffee comes off the heat.
Spread half of the chopped, toasted almonds over a very large (12- by 17-inch) rimmed baking sheet, or divide them between two medium baking sheets. You don’t need to grease or line the pans.
In a 3-quart saucepan with a heavy bottom, combine unsalted butter, granulated sugar, water, and salt. Heat over medium, stirring occasionally until the sugar dissolves and the mixture reaches a boil. Clip on a candy thermometer once it boils and begin stirring constantly. Use a wooden spoon and scrape the pan’s bottom as you stir so the sugar does not scorch. Move the thermometer around so the heat reads accurately without burning sugar underneath it.
As the mixture cooks you’ll see the color deepen and the bubbles grow larger; that deep brown color is what produces the caramel flavor. This stage takes roughly 10–15 minutes—do not step away. When the toffee reaches 300°F (hard crack stage), remove the pan from the heat and quickly stir in the instant espresso powder and vanilla.
Carefully pour the hot toffee over the almonds on the baking sheet. Warning: molten sugar is extremely hot and can cause serious burns—this is not a task for children, and long sleeves are recommended to protect your arms from any splashes.
Scatter chopped chocolate (dark, semisweet, or milk) over the hot toffee and let it sit for a minute until it begins to melt. Use an offset spatula to spread the chocolate into an even layer, then sprinkle the remaining almonds on top. If you like extra coffee flavor, add some chopped chocolate-covered espresso beans to the topping.
Allow the toffee to cool and the chocolate to set for several hours at room temperature. Depending on your kitchen’s temperature, you may need to refrigerate the sheet briefly to fully set the chocolate—this can cause streaking in the chocolate but won’t affect the flavor. If you temper the chocolate first you’ll avoid streaks, but that step isn’t necessary.
Cleanup tip: dissolve any remaining hardened sugar by filling the saucepan with water right after you finish, bring it to a boil on the stove, then remove and let soak several hours or overnight. The residue will come off much more easily.
What candy thermometer should I use?
I recommend a reliable candy thermometer. I prefer digital thermometers with an alert when they reach a set temperature, though some digital models don’t last long. A good analog or sturdy digital thermometer will help you hit 300°F precisely, which is key for crisp, non-chewy toffee.
One last look at this crunchy, buttery, coffee-flavored toffee—you’ll love the balance of toasted almonds, coffee, and chocolate.
A few more recipes you might enjoy
Graham Cracker Candy
3-Ingredient Peanut Butter Fudge
White Chocolate Peanut Butter Balls
If you make this coffee toffee, let me know how it turns out with a comment and rating. Share a photo on Instagram and tag @theitsybitsykitchen so I can see your creations!
Coffee toffee is a delicious homemade candy flavored with espresso powder. It’s perfect for holiday gift-giving!
Dessert
American
-
2
cups
chopped toasted almonds
divided -
1
tablespoon
instant espresso powder -
1
teaspoon
vanilla extract -
2
cups
unsalted butter -
2
cups
granulate sugar -
3
tablespoons
water -
1/2
teaspoon
salt -
8
ounces
dark, semisweet, or milk chocolate
chopped
-
Spread half of the almonds over 1 very large (12- by 17-inch) baking sheet (or 2 medium baking sheets).
-
Combine the espresso powder and vanilla in a small bowl and set it next to the stove.
-
Combine the butter, sugar, and water, and salt in a 3-quart saucepan with a heavy bottom. Set the saucepan over medium heat and stir occasionally until the sugar dissolves and the mixture comes to a boil.
-
Once the mixture boils, insert a candy thermometer and stir constantly until the candy reaches 300 degrees.
-
Remove pan from the heat and quickly stir in the instant espresso powder and vanilla. CAREFULLY pour the mixture over the almonds.
-
Scatter the chopped chocolate over the toffee and let it sit for 2 minutes. Use an offset metal spatula to spread the chocolate into a thin layer and sprinkle the remaining almonds on top.
-
Cool the toffee at room temperature for 4 hours, until the toffee and chocolate are both set. (Depending on the temperature in your kitchen, you may need to refrigerate the toffee once it’s cooled in order to set the chocolate.) Break into pieces and serve. Store in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.
- Stir the toffee with a wooden spoon and scrape the pan’s bottom while stirring to prevent scorching.
- Molten sugar is extremely hot and can be dangerous. This is not a recipe for children to handle. Wear long sleeves to reduce the risk of burns from splashes.
- To clean pans, fill them with water immediately after cooking, bring the water to a boil, then remove and let soak several hours or overnight to loosen hardened sugar.