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Contest-Winning Hazelnut Toffee Recipe

Contest-Winning Hazelnut Toffee Recipe

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
TOTAL TIME: Prep: 45 min. + cooling YIELD:24 servings

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

  • 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: 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.