Coffee Toffee adapted from Smitten Kitten (in metric)

I think it might be nice to try 1 cup slivered almonds stirred into the toffee just after it's reached it's maximum temperature.
250g 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
170g or 1 cup dark chocolate chips
1/2 cup chopped hazelnuts (toasted, skinned and cooled) or another nut of your choice
Line a small baking sheet (mine are 9×13, to fit in my puny oven) with parchment paper or a silicon mat and set aside.
Melt butter, brown sugar, white sugar, molasses, salt and espresso together. Cook over medium heat, stirring occasionally with a whisk (one that reaches into the corners is especially helpful here) until the temperature approaches 120C at which point you should stir constantly until it reaches 148C.
Pour immediately into the prepared baking sheet — you can spread it more evenly with a offset or silicon spatula but don’t worry if you have neither.
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, if you’re as impatient as we are, you can slide the sheet onto a cooling rack 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.