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Contest-Winning Hazelnut Toffee

 Contest-Winning Hazelnut Toffee
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
24 ServingsPrep: 45 min. + cooling


  • 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

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Contest-Winning Hazelnut Toffee (continued)

Directions (continued)

  • pounds.
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.