Toffee: Hazelnut Butter Toffee
Source of Recipe
(Posted to recipecircus by schnitzel)
List of Ingredients
1 cup unsalted butter (if you have salted, use it but omit the salt)
1/4 tsp salt
1 cup sugar
6 Tbsp light corn syrup
1/2 cup hazelnuts, chopped and toasted (you can also sub sliced almonds, pecans or cashews)
At least 6 oz bittersweet chocolate, chopped (or chocolate chips, the Ghirardelli Double Chocolate chips work very well) Recipe
Prepare sheet pan by covering it with waxed paper. Sprinkle 1/4 cup hazelnuts on pan, spread 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.
[original poster's note: I don't actually use a candy thermometer, I just boil the candy until it is a nice caramel color and has that caramel smell. ]
Pour candy over hazelnuts on sheet pan, spreading with a spatula as thin as possible (1/4 inch or less). 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.
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