---------- Recipe via Meal-Master (tm) v8.05
  Categories: Gifts, Candies
       Yield: 2 Pounds
 ----------------------------NORMA WRENN NPXR56B----------------------------
   1 1/4 c  (2-1/2 sticks) unsalted
       1 c  Sugar
     1/3 c  Golden brown sugar
     1/3 c  Water
       1 tb Dark unsulfured molasses
       2 ts Instant espresso powder
     1/2 ts Ground cinnamon
     1/4 ts Salt
       2 c  Walnuts; toasted; coarsely
   4 1/2 oz Imported bittersweet (not
            Unsweetened) chocolate,
            Finely chopped
   4 1/2 oz Imported white chocolate
            (such as Lindt), finely
   Butter small cookie sheet.  Melt butter in heavy 2-1/2-quart saucepan over
   low heat.  Add both sugars, water, molasses, espresso, cinnamon and salt;
   stir until sugar dissolves. Attach clip-on candy thermometer to pan.
   Increase heat to medium;  cook until thermometer registers 290~F, stirring
   slowly but constantly and scraping bottom of pan with wooden spatula, about
   20 minutes.
   Remove pan from heat.  Mix in 1-1/2 cups nuts. Immediately pour mixture
   onto prepared sheet; do not scrap pan. Tilt sheet so that toffee spreads to
   1/4-inch thickness.  Sprinkle chocolates by generous tablespoons atop
   toffee, alternating bittersweet and white chocolates. Let stand 1 minute.
   Using back of spoon, swirl chocolates to spread slightly. Shake sheet to
   form even chocolate layer. Using tip of knife, swirl chocolates to create
   marble pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until
   toffee is firm, about 1 hour.  Break toffee into pieces. (Can be made 2
   weeks ahead. Chill in airtight container.) Serve cold or at room
   Arrange the pieces in large glass canning jars, then wrap ribbons around
   each one for an appropriately festive presentation. Source: Bon Appetit,
   December, 1993, Sarah Tenaglia