Go Back
+ servings

Coffee Toffee

Coffee toffee is a delicious homemade candy flavored with espresso powder. It's perfect for holiday gift-giving!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 4 hours
Total Time 4 hours 30 minutes
Servings 32
Author Kelsie


  • 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


  1. Spread half of the almonds over 1 very large (12- by 17-inch) baking sheet (or 2 medium baking sheets).
  2. Combine the espresso powder and vanilla in a small bowl and set it next to the stove.
  3. 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.
  4. Once the mixture boils, insert a candy thermometer and stir constantly until the candy reaches 300 degrees.
  5. Remove pan from the heat and quickly stir in the instant espresso powder and vanilla. CAREFULLY pour the mixture over the almonds.
  6. 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.
  7. 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.

Recipe Notes

  • Stir your toffee with a wooden spoon and use that spoon to scrape every inch of the pan’s bottom so your toffee doesn’t scorch.
  • Molten sugar is HOT and it can be dangerous.  This is not a recipe where you’d want children helping you, and I strongly recommend wearing long sleeves in case any molten sugar splashes onto your arms while you’re stirring your toffee.
  • Cleaning up after making candy is not fun.  I clean my pots by filling them with water as soon as possible after finishing my toffee.  Then I set the pot on the stove over high heat until the water boils.  Remove the pot from the heat and let the pot soak several hours (or overnight) and they’re significantly easier to clean.