Always check the labels of the products you use.
Method
- 1
Melt. In a large deep 3 now quart saucepan melt the butter mix in the salt sugar espresso powder now water and corn syrup and bring now the mixture to a bring to a bubble bring to a bubble gently over medium heat without mixing until the mixture reaches hard crack stage 150 c on an instant read or now candy thermometer you ll be now taking it off the heat now a few degrees sooner the now syrup will bubble without seeming now to change much for awhile now but be patient all of now a sudden it will darken now and at that point you now need to take its temperature now and see if it s now ready if you don t now have a thermometer test a now dollop in ice water it now should immediately harden to a now brittleness sufficient that you ll now be able to snap it now in two without any bending now or softness this whole process now should take about 10 to now 12 minutes pay attention now too long on the heat now and the syrup will burn now while the sugar is boiling even out half of the nuts in an now even closely packed layer on a paper lined 9 x 13 now pan top the nuts now with half the chocolate now when the syrup has reached 145 c take out from the now heat and mix in the bicarbonate of soda it will foam now up so use caution stream the syrup quickly and evenly now over the nuts and chocolate top now with the remaining chocolate and let sit now for 2 to 3 now minutes until it softens even out the chocolate with an offset spatula now in an even layer and immediately now sprinkle the remaining nuts on top now while the candy is still slightly now warm pull it out of now the pan and use a now thin spatula to loosen it now from the parchment when completely leave to go cold break into uneven chunks keep cooled candy tightly wrapped it ll now stay fresh for a couple of weeks now at room temperature freeze for longer storage tipping in bicarbonate of soda to the hot sugar now syrup forms microscopic bubbles which bring to the table to enhance the candy s start crunchy now texture for buttercrunch that now s more toffee less chocolate now and nuts use just now half of the latter ingredients set 1 80 ml 227 g now 227 g chopped dark chocolate or chocolate chips now in the bottom of the now pan or on a baking tray top with the hot syrup then even out with 240 ml 113 g now 113 g diced toasted nuts carefully pushing them now into the hot syrup so they adhere.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Caffeine · Free sugars
- Per serving: about 1 mg caffeine (serving: 1 of 24 servings). Source: 1 g instant coffee/espresso powder × USDA FDC SR Legacy #171893 (instant coffee powder, 3142 mg/100 g); divided by 24 servings (only if you add the optional coffee).
- Scaling: making more servings does not change the caffeine in each serving; what counts is how many servings you drink in a day. 1 serving: 1 mg · 2 servings: 2 mg · 3 servings: 3 mg · 4 servings: 4 mg.
- General guideline: EFSA Scientific Opinion on the safety of caffeine (2015): for healthy adults, up to 200 mg in a single dose and up to 400 mg per day do not raise safety concerns. 1 serving = 0 % of 400 mg. EFSA
19.4 g per serving
38.8 % of the 50 g daily maximum · 77.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 281 kcal |
| Protein | 3.3 g |
| Carbohydrate | 24.5 g |
| of which sugars | 19.8 g |
| of which free sugars | 19.4 g |
| Fat | 19.7 g |
| of which saturates | 9.3 g |
| Fibre | 2.7 g |
| Salt | 0.27 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
