Cooking Through A Cookbook

Coffee Toffee Review

Recipe 95 from The Smitten Kitchen Cookbook by Deb Perelman


This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on pages 280-281 or from Deb’s site:

Smitten Kitchen


This is it! I am happy to say this recipe wraps up the dessert chapter and it ends with a easy and tasty one. Just one semi unique ingredient to have on hand and that’s espresso powder, which I found on Amazon.

Easy and quick desserts….you always need them in your mental recipe box so you can grab them at a moment’s notice for that pot luck, family gathering, picnic, BBQ or Friday night movie night! This is one of those.

Just like the last one you’ll have an easier time with it using a candy thermometer because it’s tough to eyeball doneness when making caramels and toffees.

Deb says use whatever nuts you want for this but I had extra hazelnuts sitting around after making the crepe cake. I had a rough time with them in that dessert but this time I allowed them to toast for much longer and those skins came off much better this time.

Once the caramel comes to the right temperature everything moves really quickly so have your ingredients ready for the topping. That means your chocolate chips, toasted and chopped hazelnuts (nuts) and an off set spatula or spreader… this one is my favorite. I use this a lot more then I realized as it’s perfect for savory recipes (tostadas or sandwiches) and sweet recipes (frosting desserts).

My husband used the Manual Food Processor to chop these toasted hazelnuts up and I was reminded how much I enjoy using that little gem. It has been awhile. It is an easy clean up and storage for leftovers with it’s accompanying lid.

After sprinkling your chopped nuts on the top you just need to let it cool. I placed mine in the fridge to speed up that process so we could eat it sooner. Lucky us!

The one thing I modified was the amount of espresso powder. I used 1 teaspoon instead of the 1 1/2 tsp she suggests because I’m not a big fan of coffee and I wanted it more subtle. It did the job and I do think any more in there and I would have been less excited about the end result. This was awesome and a perfect add to our Easter spread.

Well, that’s that! All those amazing desserts in the books and I have about 10 more recipes before I’m done!! I can’t believe it! So close and just 1 chapter away….I’m already scoping out the next recipe book that I want to cook through when these next 10 are done! I may be taking a small break between books though it’s been a long 6 and a half years!

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