50g espresso freshly pulled
- Place the butter, sucrose, glucose, espresso, and salt in a shallow skillet. Place over medium heat, and cook unitl the toffee reaches 300 degrees, whisking constantly.
- When the toffee reaches 310, remove from heat and continue whisking until the bubbles subside and the toffee is smooth.
- Immediately pour out in a thin layer on magic paper and cool at room temperature.
- When the toffee is cool, chop into fine pieces and store in delis in the pantry.