Since this rich toffee keeps for months, it makes an easy do-ahead gift for coffee fans. The recipe can be doubled or tripled easily, but be sure to use a large enough pan to allow the sugar syrup to foam. It's best to have nuts warm when incorporating them into toffee, otherwise, they cool down the candy so quickly, it becomes difficult to pour.

6 ounces unsalted blanched almonds, coarsely chopped
1 cup unsalted butter
1 1/2 cups sugar
1/4 cup brewed dark roast coffee
1 tablespoon light corn syrup
1/4 cup dark roast beans, coarsely chopped
24 ounces semisweet chocolate, grated

1...Preheat the oven to 350 degrees. Line a 9 by 13 inch baking
sheet with foil or parchment paper. Butter the liner.

2...Spread the almonds evenly over a second baking sheet and
toast them until lightly browned, 10 to 12 minutes.
Remove from the oven and reserve.

3...Stir the butter, sugar, coffee and corn syrup in a heavy, deep
saucepan over medium heat until the butter melts and the sugar
dissolves. Bring to a boil and simmer without stirring until
the mixture reaches 300 degrees F on a candy thermometer.

4...Quickly stir in the almonds and the coffee beans. Pour immediately
onto the buttered baking sheet and cool completely.

5...Melt the chocolate gently in the top of a double boiler or in the
microwave. Spread half of the chocolate evenly over one
side of the toffee. When the chocolate has set, invert the sheet
of toffee onto waxed paper or foil and remove the liner.
Spread the remaining chocolate over the inverted toffee.

6...When the chocolate has set, break the toffee into small irregular
pieces. Store airtight.