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Last Updated on December 6, 2020
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.
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.
- 1 1/2 cups of strong brewed coffee
- 3/4 cup of honey
- 2 tbsp of butter
- 3/4 lb of Macadamia Nuts
- Combine the coffee, honey and butter in medium sauce pan and cook on low heat.
- Let the mixture come to a soft rolling boil and allow to cook for 30 minutes.
- Around the 30 minute mark it will start thickening and you will need to watch the toffee and stir it constantly.
- 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.
- Let cool for an hour and enjoy!
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Looks like a yummy treat.
Gosh, that looks so easy…and tasty.
You had me at macadamia nuts!
You had me at coffee and well by toffee I was drooling.
WoW this looks so easy to make. Will give it a try.
Yum! I think I am going to make this on saturday!
Looks very tasty!
That looks great! Thanks for sharing!
Yum! I’m not a coffee fan but I do love toffee!
This looks amazing! I would love this so much and will def. make it. Thanks.
I love coffee and this sounds amazing! I really love that it’s sugar free too.
I’ve never made toffee before, and never thought of coffee being in it… I’ll definitely be trying this soon!
What a great recipe – I think the only hard part would be waiting for it to cool for an hour!
It was hard. I’m ashamed to admit that I burned my fingers from eating this.
This looks WAY too good. Macadamias are a weakness of mine all on their own…
It’s a sweet for sure but oh sooooo good. I only let my self eat two bites before I told my husband to hide it from me.
and theres another recipe that made me hungry tonight
This sounds so amazing.
Oh, I bet this is yummy!
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!
I hope that you like it! It’s really simple but man, so YUMMY.
This sounds so good!
That’s easier than I thought it would be!
Oh WOW! this looks delicious! I am totally going to make some of this in the not too distant future… like maybe this afternoon!
Tee hee! Thanks 🙂
These look fantastic! Perfect for holiday gifts, too!!
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.
No, I only use raw honey. Hrmm. . how long did you let it cook?
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.
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!
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 🙂
You can totally skip it 🙂
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?
Vanilla would be good. Hrmm. . . chocolate would also work. I’m so glad you enjoyed it!
Do you think this would work with clarified butter?
Yes, it should work hun.
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.
Did you try putting it in the fridge to harden it hun?