Hazelnut Toffee

Name: Hazelnut Toffee
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 pounds.
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

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

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.