Total Time
45mins
Prep 45 mins
Cook 0 mins

It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish.

Ingredients Nutrition

Directions

  1. Line a 13-in. x 9-in. x 2-in. pan with foil; coat the foil with nonstick cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage).
  2. Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour.
  3. In a microwave-safe bowl, melt the chocolate chips. Let stand for 1 hour. Break into bite-sized pieces. Store in the refrigerator. Yield: 1-3/4 pounds.
  4. Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

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