1. Prepare 9 by13 inch pan by lining the inside with aluminum foil or parchment paper. 2. Melt butter over medium heat in a heavy 2 to 3 quart saucepan. 3. Stir in sugar, corn syrup and espresso. 4. Cook over medium heat stirring constantly until sugar is dissolved and mixture comes to a boil. 5. Clip on candy thermometer and continue to stir occasionally until temperature reaches 195°F (hard crack stage). 6. Pour mixture into prepared pan. 7. Sprinkle with chocolate chips, wait 2 minutes then spread chocolate evenly over candy Sprinkle nuts over chocolate, shaking dish side to side to coat. 8. Gently press nuts into chocolate. 9. Let stand at room temperature to cool complete, break into pieces. 10. Store in airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
