Coffee Toffee Crunch

Coffee Toffee Crunch

By: Jocelyn - Wild Rose, WI - Recipe Contest 2015

"These are made as gifts of love to family and close friends for the holidays."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Bourbon Barrel Pound Cake Coffee 10 oz. Bag Ground

  • 1 cup softened butter
  • 11/4 cups sugar
  • 1 tbsp corn syrup
  • 2 tbsp water
  • 2 cups fine chop nuts (Pecans or Almonds are best)
  • 1 1/2 cup chocolate chips
  • 1 tsp vanilla
  • 2 tbsp Door County Coffee Bourbon Barrel Pound Cake ground coffee


  1. Heat butter, sugar, corn syrup and water to 300 degree's in a good heavy 2 qrt pot.
  2. Mix in Bourbon Barrel Pound Cake coffee
  3. Remove from heat and add 1 cup of nuts and vanilla.
  4. Quickly pour into a 9x13 sprayed cake pan.
  5. While cooling to room temp melt chocolate.
  6. Spread chocolate over toffee and sprinkle remaining nuts.
  7. Pierce toffee with knife to crack into desired pieces.