Hazelnut Toffee
Ready In: 55 mins
Yields: 1 3/4 pounds
Ingredients
Directions
- Line a 15 x 10 inch jellyroll pan with aluminum foil.
- Lightly coat with non-stick cooking spray.
- Sprinkle foil with 1 cup hazelnut pieces.
- In a large saucepan over medium high heat bring sugar, butter and water to a boil, stirring constantly.
- Cook, still stirring, 12 minutes or until a candy thermometer registers 310 degrees-hard crack stage.
- Pour hot mixture evenly over hazelnut pieces.
- Let stand 20 seconds.
- Sprinkle remaining hazelnuts on top.
- Chill for 30 minutes in your refrigerator.
- Turn out toffee onto a cutting board, remove foil.
- Break into pieces with a rolling pin.
- Store in an airtight container.
- Cooking time includes chill time.
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