Line a small baking sheet (I used half-sheets so I could use 2 different kinds of nuts) with parchment paper or a silicon mat and set aside.

In medium heavy saucepan (I used a 3-quart) with a candy thermometer attached, melt butter, brown sugar, white sugar, molasses, salt and espresso together over together. Cook over medium heat, stirring occasionally with a whisk until the temperature approaches 250¯F, at which point you should stir constantly until it reaches 300¯F.

Pour immediately into prepared baking sheet(s) — you can spread it more evenly with an 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. You can either slide the sheet onto a cooling rack in the freezer until the toffee is set or just wait until set…not in a hot kitchen!

Break into pieces and store in an airtight container.

If your kitchen runs warm, you might prefer to keep it in the fridge so the chocolate doesn’t get soft.