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
- 2 teaspoons plus 1 cup butter, divided
- 1 cup sugar
- 3 tablespoons water
- 1 tablespoon light corn syrup
- 1/3 cup chopped hazelnuts
- 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, 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.
Originally published as Hazelnut Toffee in Taste of Home December/January 2005, p28
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