the most dreamy coffee toffee

THANK YOU, Becky, for making the most delicious toffee for my Valentine party!!! It was truly to die for!!! Here is the recipe for all you gals that requested it...

1 cup (2 sticks or 8 ounces) butter
1/2 cup light brown sugar
1/2 cup white sugar
1 1/2 teaspoons molasses (can swap corn syrup or honey)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky sea salt)
1 1/2 teaspoons instant espresso powder
1 cup semisweet chocolate chips, or 6 ounces semisweet chocolate, chopped
1/2 cup chopped hazelnuts (toasted, skinned and cooled) or another nut of your choice

Line a small baking sheet (mine are 9×13) with parchment paper or a silicon mat and set aside. In medium heavy saucepan (I used a 3-quart) with a candy thermometer attached, melt butter, brown sugar, white sugar, molasses, salt and espresso together over together. Cook over medium heat, stirring occasionally with a whisk (one that reaches into the corners is especially helpful here) until the temperature approaches 250F, at which point you should stir constantly until it reaches 300F. Pour immediately into the prepared baking sheet. Sprinkle the chocolate chips over the toffee and let them sit for a minute until soft, then spread the chocolate evenly over the candy base. Sprinkle the chocolate with chopped hazelnuts and then, slide the sheet onto a cooling rack or in the freezer until the toffee is set. Break into pieces and store in an airtight container. If you’re kitchen runs warm, you might prefer to keep it in the fridge so the chocolate doesn’t get soft.