---------- Recipe via Meal-Master (tm) v8.01
       Title: Coffee-Walnut Toffee
  Categories: Candies, Gifts
       Yield: 2 pounds
   1 1/4 c  Unsalted butter
       1 c  Sugar
     1/3 c  Packed golden brown sugar
     1/3 c  Water
       1 tb Dark unsulfered molasses
       2 ts Instant espresso powder
     1/2 ts Ground cinnamon
     1/4 ts Salt
       2 c  Coarsely chopped walnuts
            -- (toasted)
   4 1/2 oz Bittersweet chocolate
            --(imported), finely chopped
   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 degrees 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 scrape pan.  Tilt sheet so that
   toffee spreads to 1/4-inch thickness.  Sprinkle chocolate 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 temperature.
   * Source: Bon Appetit, December 1993
   * Typed for you by Karen Mintzias