Make your own coffee flavored toffee at home! Yup you can make your own candy at home, and it's actually incredibly simple! This recipes only requires one special device, a candy thermometer to make coffee toffee! Instead of raiding your kids stash or buying store bought treats, make your own candy that you will certainly enjoy more!

This coffee toffee is made with all natural ingredients and is a paleo inspired treat! Just a few ingredients and a little time, and this homemade candy is ready to devour! This coffee toffee has coffee as one of the main ingredients, making sure this candy gives you a real boost of energy, not just a sugar crash! 

The key is high quality ingredients, starting with the coffee, since that is the main flavor of the candy. We recommend using Koffee Kult Dark Roast, ground fine (almost espresso ground) for this recipe. The bold flavor of the dark roast pairs perfectly with the dark chocolate coating of this candy. 

To make the coffee toffee you will need:

6 tbs.Grass Fed Butter
6-8 tbs. Coconut sugar 
1/4 cup Finely Ground Coffee Beans (Dark Roast Koffee Kult Coffee)
1 tbs. Molasses
1 tbs. Vanilla
Pinch of Salt
1/4 cup Dark Chocolate Chips
1/4-1/3 cup Pistachios or Pumpkin Seeds, chopped
Candy Thermometer
Medium sized pot

Directions:

Put the medium sized pot over medium low heat. Attach a candy thermometer to the side of the pot, making sure it's not touching the bottom. Prepare a baking dish with parchment paper or use a silicon baking dish (8X8).

Add the butter, coconut sugar, finely ground coffee grinds, vanilla and salt to the pan and stir. 

Allow the candy to cook over medium low heat for about 6 minutes, stirring occasionally. Once candy thermometer reaches 250, stir constantly until candy reaches 280, it will only take a minute or two. 

Pour the hot mixture out into the prepared baking dish and smooth with spatula. Add the chocolate chips evently over the top (you don't need to cover it in chocolate chips, just sprinkle them). The chocolate chips will begin to melt. Spread the melted chocolate evenly over the toffee.

Chop pumpkin seeds or pistachios and evenly distribute over the melted chocolate. 

Put the toffee in the fridge for at least 1 hour.

Remove from fridge and cut into pieces