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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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Steve

Sunday 14th of January 2018

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.

Kelly Bejelly

Monday 29th of January 2018

Did you try putting it in the fridge to harden it hun?

Kathy Elmers

Monday 21st of December 2015

Do you think this would work with clarified butter?

Kelly Bejelly

Monday 28th of December 2015

Yes, it should work hun.

Nikki

Saturday 1st of February 2014

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?

Kelly Bejelly

Saturday 1st of February 2014

Vanilla would be good. Hrmm. . . chocolate would also work. I'm so glad you enjoyed it!

Tayla

Thursday 12th of September 2013

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 :)

Kelly Bejelly

Friday 13th of September 2013

You can totally skip it :)

Didi

Thursday 14th of March 2013

I tried to make this but my toffee never thickened. I used raw honey because that is all I had. Do you think that upset the recipe? Thanks.

Kelly Bejelly

Thursday 14th of March 2013

No, I only use raw honey. Hrmm. . how long did you let it cook?