250g sucrose
50g glucose
250g butter
50g espresso freshly pulled
3g salt

Place the butter, sucrose, glucose, espresso, and salt in a shallow skillet. Place over medium heat, and cook unitl the toffee reaches 300 degrees, whisking constantly.

When the toffee reaches 310, remove from heat and continue whisking until the bubbles subside and the toffee is smooth.

Immediately pour out in a thin layer on magic paper and cool at room temperature.

When the toffee is cool, chop into fine pieces and store in delis in the pantry.

Formulation courtesy of The Pastry Department