Prep 10 mins
Cook 10 mins
This crunchy, buttery candy is a delicious addition to a holiday cookie plate, or you can make numerous batches and give it away in little bags. You can substitute any nut for the hazelnuts, if you desire.
- 1 cup unsalted butter (if you have salted, you may use it but then omit the salt)
- 1⁄4 teaspoon salt (omit if using salted butter)
- 1 cup sugar
- 6 tablespoons light corn syrup
- 1⁄2 cup hazelnuts, chopped and toasted (you can also sub sliced almonds, pecans or cashews)
- 6 ounces bittersweet chocolate, chopped (or chocolate chips)
- Prepare cookie sheet or jelly roll pan by covering it with waxed paper.
- Sprinkle 1/4 cup hazelnuts on pan, spread out evenly.
- Melt butter over low heat.
- Add sugar, salt, and corn syrup and stir till sugar is dissolved.
- Bring heat to medium-high, bring mixture to a boil, stirring occasionally, and boil until it caramelizes and reaches 300 on a candy thermometer.
- Pour candy over hazelnuts on sheet pan, spreading with a metal or wooden spatula as thin as possible (approximately 1/4 inch).
- Immediately top with chocolate, spreading with a spatula as it melts to cover the entire surface of the toffee.
- Top with remaining nuts, pressing into chocolate.
- Chill until cool and chocolate has hardened.
- Peel toffee from wax paper, break into bite-size pieces to serve.
Made this today. I doubled the recipe and made it in a half sheet pan lined with silpat ( the silpat is ideal for this application). This worked out perfectly. I used half pecans, half hazelnuts (did I skin the hazelnuts? Heck no) and 70% El Rey bittersweet chocolate. It is so very easy to make, tastes darn good and I am sure has to be very bad for you. But I loved it. I also made an almost idntical recipe by Flo Braker (same amount of sugar/corn syrup in total but a bit less corn syrup and more sugar). She called for 2 cups of nuts and a little less chocolate. Tastes the same as yours, tracy except has more nuts. So I conclude that you could add more nuts if desired. One little trick that Flo uses makes the process a bit easier. Instead of speading half the nuts on the sheet pan and pouring over, she dumps half the nuts into the pot with the sugar syrup just before pouring. I think it facilitates a more even spread of the nuts.
Scrumptious! So yummy - and I'm not even a candy eater. Made this for the second time today - experimenting with stuff to give away at Christmas. It is very easy and doesn't take long once you get organized. The first time I did my inevitable trick of burning the nuts while prepping everything else, so had to start all over. The second time I watched the nuts, got them out the way, then melted the chocolate slowly while stirring the toffee. There is one alarming part for newcomers to toffee (and I don't make that much so I'm still a novice) and that is that the dissolved sugar sort of looks like sludge at the bottom of the pan and you wonder if everything will be ok. It will be. As soon as it comes to the boil and gradually changes colour you know everything is fine. The first time I made it with toasted hazelnuts as the recipe suggests, but the second time I got lazy (takes a while to skin the hazelnuts) and used toasted chopped pecans. Both were delicious. The chocolate I used was bittersweet Callebaut (70% cocoa solids) mixed with a Valrhona milk chocolate (40% cocoa solids). Thanks for another winner, Tracy.
Very good and so easy to make. Used pecans and topped with Lindt and Ghirardelli bittersweet chocolate, everyone loved this toffee. Will try silpat instead of wax paper next time. Thanks again, Tracy.