Hazelnut Chocolate Toffee Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
Hazelnut Chocolate Toffee
1 1/4 cups (2-1/2 sticks) unsalted butter
1 1/4 cups Packed light-brown sugar
1/4 cup Water
1 tb Honey
1 cup Toasted and skinned hazelnut, chopped
1/4 t Vanilla extract
1 cup Semisweet chocolate chips - (about 6 ounces)
Butter a small baking sheet. Melt the butter over low heat in a large
heavy saucepan. Add the sugar, water, and honey and stir constantly
until melted, using a wooden spoon. Increase the heat to moderately high
and continue cooking for 15 minutes, or till the mixture reaches 290
degrees (hard-ball stage) on a candy thermometer, stirring often with a
wooden spatula, scraping the bottom of the pan to make sure the mixture
is not sticking.
Remove the pan from the heat and stir in the chopped nuts and vanilla
extract. Pour the toffee evenly onto the prepared baking sheet. Cool
about 5 minutes, until the surface is barely set.
Sprinkle the top of the toffee with the chocolate
chips. Let stand about 10 minutes, until the toffee is completely set
and the chocolate is melted.
Spread the chocolate evenly in a thin layer over the
toffee. Cool completely until the chocolate is firm. Break the toffee
into rough pieces and store in an airtight container for up to 5 days.
Makes about 1 pound.
Source of Recipe: An Edible Christmas, by Irena
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