Printable | Taste of Home

Hazelnut Toffee

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

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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Hazelnut Toffee cont.

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-safe bowl, melt the chocolate chips.
Let stand for 1 hour. Break into bite-sized pieces. Store in the
refrigerator.

Yield: 1-3/4 pounds.