Hazelnut Toffee Recipe
Hazelnut Toffee Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The Willamette Valley produces a lot of hazelnuts, so this recipe truly represents our neck of the woods. I always make plenty of this delicious toffee to serve at Christmas and give as gifts. —Earlene Ertelt, Woodburn, Oregon
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + standing
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + standing

Ingredients

  • 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 orange extract
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

Place hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, about 15 minutes; 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 a thermometer reads 300°-310° (hard-crack stage). Remove from heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts.
Pour onto a greased baking sheet and spread to 1/4-in. thickness. Sprinkle with chocolate chips. Let stand until chocolate is melted, about 5 minutes; spread chocolate over toffee. Sprinkle with remaining hazelnuts. Let stand 1 hour. Break into pieces. Yield: 2 pounds.
Originally published as Hazelnut Toffee in Country December/January 1998, p49

Nutritional Facts

1 ounce: 163 calories, 11g fat (5g saturated fat), 15mg cholesterol, 77mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.

  • 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 orange extract
  • 1 cup (6 ounces) semisweet chocolate chips
  1. Place hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, about 15 minutes; set aside.
  2. 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 a thermometer reads 300°-310° (hard-crack stage). Remove from heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts.
  3. Pour onto a greased baking sheet and spread to 1/4-in. thickness. Sprinkle with chocolate chips. Let stand until chocolate is melted, about 5 minutes; spread chocolate over toffee. Sprinkle with remaining hazelnuts. Let stand 1 hour. Break into pieces. Yield: 2 pounds.
Originally published as Hazelnut Toffee in Country December/January 1998, p49

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