Rick, Deborah, and Julianna's Place

Makes about 2 pounds

1 1/4 cups (2 ½ sticks) unsalted butter
1 cup sugar
1/3 cup packed golden brown sugar
1/3 cup water
1 Tbsp. dark unsulfured molasses
2 tsp. instant espresso powder (instant coffee is OK)
½ tsp. ground cinnamon
1/4 tsp. salt
2 cups coarsely chopped toasted walnuts
4 ½ ounces bittersweet (not unsweetened) chocolate finely chopped
4 ½ ounces white chocolate, finely chopped

DIRECTIONS

Butter small cookie sheet. Melt butter in heavy 2 ½ 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, 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 chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates. Let stand 1 minutes. 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 ½ 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, p. 146.

Note: Used semi-sweet instead of bittersweet - was wonderful.