Contest-Winning Hazelnut Toffee Recipe

4.5 4 8
Contest-Winning Hazelnut Toffee Recipe
Contest-Winning Hazelnut Toffee Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Hazelnut Toffee Recipe

Read Reviews
4.5 4 8
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + standing

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

Nutritional Facts

1 piece: 197 calories, 15g fat (8g saturated fat), 21mg cholesterol, 83mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 1g protein.

  • 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
  1. 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).
  2. 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.
  3. In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour.
  4. Break into bite-sized pieces. Store in the refrigerator. Yield: about 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.
Originally published as Hazelnut Toffee in Taste of Home December/January 2005, p28

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Reviews forContest-Winning Hazelnut Toffee

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MY REVIEW
angmclanc User ID: 3282588 254806
Reviewed Sep. 29, 2016

"Loved it!"

MY REVIEW
Lyndim User ID: 7809358 215194
Reviewed Dec. 17, 2014

"I've make this toffee every Christmas. It's by far the most requested candy I make!"

MY REVIEW
jslvsclf User ID: 919747 67554
Reviewed Nov. 26, 2012

"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."

MY REVIEW
ksieck User ID: 1448844 146297
Reviewed Dec. 22, 2007

"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."

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