Toffee is always easy. I always have butter and sugar in the house. Then I just stir in whatever else I can find and call it good. It's so simple. I don't event use a candy thermometer.
- 1 C butter
- 1 C organic granulated sugar
- 1 T finely ground coffee
- 1/4 C pistachios
Cover a large baking sheet with parchment paper.
In a large saucepan, combine the butter and sugar. Cook over medium heat, stirring, until the butter is melted. Bring the mixture to a boil and cook until it becomes a dark amber.
Note: If you've never made toffee, there will be times when it looks as if you're doing something completely wrong. It'll look frothy and foamy. But keep cooking and it will eventually look like a cohesive caramel. You cook it just until you start seeing dark streaks where the sugar is beginning to scorch. Remove it from the heat immediately.
Stir in the ground coffee and pistachios until well-combined. Work quickly as the toffee begins to harden as soon as you remove it from the heat.
Spoon the toffee onto the parchment paper, flattening it with a spatula. Let cool until set and hard. Break into pieces and store in an airtight container.