Coffee Macadamia Nut Toffee

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Last Updated on December 6, 2020

PALEO DESSERT

Mr. Bejelly loves coffee and macadamia nuts and when he turned the ripe age of 39, I thought it was time to make him a special paleo dessert.   A once a year treat combining his two loves in a recipe for toffee.   I make it a point not to eat a lot of sugar but when I tasted this Coffee Macadamia Nut Toffee I was tempted.  4 years ago, I would have eaten the whole batch,  hidden the evidence and not blinked an eye.  Today, I’ve asked Mr.Bejelly to hide it from me because I fear for its safety.

PALEO DESSERT

This recipe for toffee only has four ingredients.   I cook the coffee, honey and butter over low heat – because I have to baby wrangle and can’t watch it closely – which you will need to do once it hits the soft boiling stage.    Once it hits that stage you’ll need to stir constantly and keep checking it watching for the syrup to fully coat the spoon like in the photo.  See how foamy and bubbly it is.  This is what it will look like when it’s ready.  This was around the 40 minute mark for me but if  you turn the heat up you’ll get to the syrup stage much quicker.  Just be careful and don’t burn the honey.

Spoon the delicious  paleo dessert mixture on to a Silpat and wait.  Don’t count the minutes.  Just try to ignore it for the full hour and then dig in.

 PALEO DESSERT

Mr. Bejelly loves coffee and macadamia nuts and when he turned the ripe age of 39, I thought it was time to make him a special paleo dessert.   A once a year treat combining his two loves in a recipe for toffee.   I make it a point not to eat a lot of sugar but when I tasted this Coffee Macadamia Nut Toffee I was tempted.  4 years ago, I would have eaten the whole batch,  hidden the evidence and not blinked an eye.  Today, I've asked Mr.Bejelly to hide it from me because I fear for its safety.

  • 1 1/2 cups of strong brewed coffee
  • 3/4 cup of honey
  • 2 tbsp of butter
  • 3/4 lb of Macadamia Nuts
  1. Combine the coffee, honey and butter in medium sauce pan and cook on low heat.
  2. Let the mixture come to a soft rolling boil and allow to cook for 30 minutes.
  3. Around the 30 minute mark it will start thickening and you will need to watch the toffee and stir it constantly.
  4. When the mixture will coat a spoon (roughly at the 35 – 40 minute mark) it’s time to add in the Macadamia nuts. Mix them in quickly and transfer to a Silpat or greased baking sheet.
  5. Let cool for an hour and enjoy!

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45 thoughts on “Coffee Macadamia Nut Toffee”

  1. This sounds fantastic! I’ve had trouble finding macadamia nuts this year around here, but will pick some up at Whole Foods in Austin next time I go. Can’t wait to try this!

    Reply
      • I ended up letting it cook for about 50 minutes before I pulled the plug. I’m not the greatest in the kitchen (hence 40 years of crappy processed eating) so I’m sure I goofed it up somehow. Maybe I used too high of a temp, I used a low to mid-low temp. I will try again with a very low temp next time.

        Reply
        • Hrmm. .. you might not have reached a high enough temp, lol. You can get a food thermometer at the dollar store and it lists on it the hard boil stage. The thermometer is so helpful and I’m sure using it you’ll be enjoying some toffee soon 🙂 Good luck!

          Reply
  2. Hey, this sounds amazing. Just wondering though I have allergies when it comes to coffee. Do you think I could heave it our of the recipe or replace it with something? Thanks so much 🙂

    Reply
  3. Can I just tell you…this coffee toffee is AwEsOmE!! I made a batch of it last night (however I used cashews because it’s what I had on hand) and I was really looking forward to having a “Paleo Pig-out”. My fiancé came home with our friend (both boys are avid health food avoiders lol) and they totally scarfed it down (yes, I got a little)! They couldn’t even tell there was no sugar or any of that other scary stuff! My only question would be, what else could I flavor it with instead of the coffee?

    Reply
  4. Should the final product be brittle or gooey? Mine turned out gooey. I did not chop the macadamia nuts and maybe I should have spread the cooked mixture thinner.

    Reply

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