Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 8
Dessert » Candy » American

Ingredients:

Chocolate-covered espresso beans were a staple of my college years. This dessert is an expression of my love for whole coffee beans. There's just something about that brittle, almost hollow crunch as they break apart and release their heady, pungent flavor. By using whole beans in the mix, the entire toffee is infused with coffee flavor. The beans add texture and a wonderful visual component.

This was an experimental batch. In the future I would probably double or even triple the other ingredients and no more than double the bean volume. I would have preferred a slightly thicker toffee than this batch produced.

For Toffee:
- 1 cup sugar
- 1/2 cup water
- 1/2 cup (1 stick) butter
- 1/2 teaspoon salt
- 3/4 cup espresso beans


Step 1:

For Glaze:
- 1/2 cup chocolate pieces
- 2 Tablespoons strong coffee
- 2 Tablespoons sugar