Cappuccino Walnut Toffee

To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.

Butter 15x10-inch pan. In heavy 3 1/2-quart saucepan, melt 1 1/4 cups butter over medium heat. Stir in granulated sugar, brown sugar, molasses, coffee powder, cinnamon, salt and water. Cook, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into threads that are hard but pliable.

Remove from heat; stir in toasted walnuts. Quickly pour mixture into pan and spread in even layer. Immediately sprinkle chocolate and vanilla chips over top; let stand 5 minutes. Swirl melted chips using offset spatula.

Cover; refrigerate until firm, about 1 hour. Break toffee into pieces. Store tightly covered in refrigerator up to 7 days. Serve cold or room temperature.