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hazelnut-chocolate toffee

Ingredients For hazelnut-chocolate toffee

  • 1.25 c
    unsalted butter
  • 1.25 c
    packed light brown sugar
  • 1/4 c
    water
  • 1 Tbsp
    honey
  • 1 c
    hazelnuts, toasted, skinned, chopped
  • 1/4 tsp
    vanilla extract
  • 1 c
    semisweet chocolate chips

How To Make hazelnut-chocolate toffee

  • 1
    Butter a small baking sheet.
  • 2
    Melt the butter over low heat in a large heavy saucepan.
  • 3
    Add the sugar, water, and honey and stir constantly until melted, using a wooden spoon.
  • 4
    Increase the heat to moderately high and continue cooking for 15 minutes, or until 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.
  • 5
    Remove the pan from the heat and stir in the chopped nuts and vanilla extract.
  • 6
    Pour the toffee evenly onto the prepared baking sheet.
  • 7
    Cool about 5 minutes, until the surface is barely set.
  • 8
    Sprinkle the top of the toffee with the chocolate chips.
  • 9
    Let stand about 10 minutes, until the toffee is completely set and the chocolate is melted.
  • 10
    Spread the chocolate evenly in a thin layer over the toffee.
  • 11
    Cool completely until the chocolate is firm.
  • 12
    Break the toffee into rough pieces and store in an airtight container for up to 5 days.
  • 13
    Makes about 1 pound.

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