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
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VERIFIED BY Taste of Home Test Kitchen
- 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
- 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