- butter - 1 cup
- light brown sugar - 1/2 cup
- sugar - 1/2 cup
- treacle - 1 1/2 teaspoons
- salt - 1/4 teaspoons
- instant espresso coffee - 1 1/2 teaspoons
- chocolate - 1 glass
- crushed hazelnuts - 1/2 cups
1. Fold a small baking tray with parchment paper or a silicone rug, and set aside. In a medium saucepan melt the butter, brown sugar, white sugar, molasses, salt and espresso powder. Cook over medium heat, stirring occasionally with a whisk until the temperature of the thermometer reaches 120 degrees. After this caramel should be stirred constantly, until it reaches a temperature of 150 degrees. 2. Immediately pour the caramel into the prepared baking sheet, evenly spreading over the surface with a rubber spatula. 3. Sprinkle with chopped chocolate and allow to stand for a few minutes until the chocolate melts. 4. Using a spatula, spread the chocolate evenly over the entire caramel surface. 5. Sprinkle the chocolate with chopped hazelnuts and place in the refrigerator until the caramel hardens. 6. Break the caramel into pieces and store in an airtight container. If your kitchen is warm enough, store caramel in the fridge so that the chocolate does not become too soft.
Servings: 10