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.
- 2 teaspoons butter, divided
- 1 cup butter, divided
- 1 cup sugar
- 3 tablespoons water
- 1 tablespoon light corn syrup
- 1⁄3 cup chopped hazelnuts
- 2 cups semi-sweet chocolate chips
- 1⁄2 cup finely chopped hazelnuts
- 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).
- 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.
- 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.
- 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.