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Hazelnut Toffee Recipe

Hazelnut Toffee Recipe photo by Taste of Home

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This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon

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Hazelnut Toffee Recipe

Prep: 45 min. + cooling

Yield: 24 Servings

45 45

Ingredients

2 teaspoons plus 1 cup butter, divided
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped hazelnuts
TOPPING:
2 cups (12 ounces each) semisweet chocolate chips
1/2 cup finely chopped hazelnuts

Directions

Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage).
Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour.
In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour.
Break into bite-sized pieces. Store in the refrigerator. Yield: 1-3/4 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 piece) equals 197 calories, 15 g fat (8 g saturated fat), 21 mg cholesterol, 83 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Hazelnut Toffee in Taste of Home December/January 2005, p28

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Hazelnut Toffee

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Reviewed on Nov. 26, 2012 by jslvsclf

I did not grease my pan first, so this came out hard as a rock. My friend gave me a very similar recipe (without the hazelnuts and corn syrup), so I have no doubt this is very good. Tomorrow, when I go to the store and buy more butter, I'm going to try this again. I could not find my friend's recipe, so this was a great alternative. Again, my fault for not greasing the pan and I'm sure it is a great recipe. Thank you! I plan on making it for Christmas gifts.

Reviewed on Dec. 22, 2007 by ksieck

recipe is typed incorrectly it should read as:

In a microwave-safe bowl, melt the

chocolate chips. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. Break into bite-sized pieces. Store in the refrigerator.