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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
  • Total Time
    Prep: 15 min. Cook: 30 min. + standing
  • Makes
    about 1-3/4 pounds


  • 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.
Nutrition Facts
About 1 ounce: 229 calories, 16g fat (9g saturated fat), 18mg cholesterol, 58mg sodium, 24g carbohydrate (21g sugars, 2g fiber), 2g protein.

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