Toffee and almond brittle

I love this – dark, bittersweet chocolate, crunchy nuts and equally crunchy coffee accented brittle.

Line a 25x37cm tin with parchment paper.

Put the butter, sugar, coffee and salt in a heavy-based saucepan over a gentle heat . Cook, stirring constantly until the butter has melted and the sugar has dissolved, then increase the temperature until it reaches 149 degrees Celsius.

Stir in the nuts and pour immediately into the prepared tin. Spread even with a spatula.

Melt the chocolate in a clean bowl over a saucepan of simmering water, and when it is melted spread it over the toffee. Allow to cool and set.

Break the brittle into shards. Store in an airtight container and serve with coffee after dinner, or pack in little cellophane bags as gifts.