Espresso Bean Coffee Toffee With Chocolate Glaze

1) Start by liberally greasing a cookie sheet or other large, flat, clean surface with butter generously.

2) Combine all ingredients except espresso beans in a large saucepan.

3) Attach your candy thermometer and start heating.

4) Stir constantly, the mixture has a tendency to foam at lower temps until it boils.

5) Continue to heat, stirring very frequently, until you reach the magical candy-making temperature of 285 Fahrenheit (140.5 C.

6) Immediately remove from heat and stir in espresso beans.

7) Pour onto the greased cookie sheet to cool.

8) Combine sugar and coffee in a saucepan.

9) Bring just to a boil, then remove from heat and stir in the chocolate.(You can thin this mixture by slowly adding coffee, no more than 1/4 teaspoon at a time, until it reaches the desired pouring texture.)

10) Drizzle over your toffee and allow to cool or serve immediately.