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Hazelnut Toffee

 Hazelnut Toffee
The Willamette Valley produces a lot of hazelnuts, so this recipe is truly representative of our area. I always make plenty of this delicious toffee to serve at Christmas and give as gifts.
16 ServingsPrep: 30 min. + standing


  • 1-3/4 cups finely chopped hazelnuts
  • 1-1/2 cups sugar
  • 1/2 cup water
  • 1/3 cup light corn syrup
  • 1 cup butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon McCormick® Pure Orange Extract
  • 1 cup (6 ounces) semisweet chocolate chips


  • Place hazelnuts in a greased 15-in. x 10-in. x 1-in. baking pan. Bake
  • at 300° for 15 minutes or until toasted; set aside.
  • In a large heavy saucepan, combine sugar, water and corn syrup; bring
  • to a boil over medium heat. Cover and boil for 2 minutes. Stir in
  • butter; cook over medium heat, stirring occasionally, until mixture
  • reaches 300° (hard-crack stage) on a candy thermometer. Remove
  • from the heat; quickly stir in salt, baking soda, orange extract and
  • 1-1/4 cups toasted hazelnuts.
  • Pour into a greased baking sheet and spread to 1/4-in. thickness. Let
  • stand at room temperature until cool, about 1 hour.
  • In a microwave, melt chocolate chips; stir until smooth. Spread over
  • toffee. Sprinkle with the remaining hazelnuts. Let stand for 1 hour.
  • Break into bite-size pieces. Yield: 2 pounds.

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Hazelnut Toffee (continued)

Nutritional Facts: 1 serving (1 piece) equals 322 calories, 22 g fat (9 g saturated fat), 31 mg cholesterol, 182 mg sodium, 33 g carbohydrate, 2 g fiber, 2 g protein.