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Hazelnut Toffee
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |