Butter Toffee Hazelnuts And Dark Chocolate Recipes
HAZELNUT TOFFEE CRUNCH
This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!
Provided by LBUTTON
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 32
Number Of Ingredients 5
Steps:
- Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
- Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
- In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 9.9 g, Cholesterol 10.3 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 34.3 mg, Sugar 7.9 g
CONTEST-WINNING HAZELNUT TOFFEE
This is one of my most-asked-for recipes. 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. -Joanne Simpson Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-3/4 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil; coat the foil with 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, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.
Nutrition Facts : Calories 229 calories, Fat 16g fat (9g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
HAZELNUT BUTTER TOFFEE
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.
Provided by Tracy K
Categories Candy
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 533.2, Fat 37.6, SaturatedFat 19.9, Cholesterol 81.3, Sodium 114.7, Carbohydrate 52.1, Fiber 1.1, Sugar 39.7, Protein 2
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CHOCOLATE COVERED TOFFEE WITH HAZELNUTS - TWO KOOKS …
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- TOAST HAZELNUTS: Heat oven to 350F. Place nuts in a pan and bake for 6-9 minutes until lightly brown and fragrant. Let cool. To remove skins from hazelnuts, grab a bunch in your hands and rub your hands together. The skins will rub off easily. It's fine if a few bits of skin remain. To crush nuts finely, pulse in processor or place in a bag and smash them on a wood board with the bottom of a heavy glass or handle of a big knife. Shortcut:, Toast crushed or slivered almonds instead for 5-7 minutes.
- GET ORGANIZED: This is important for this recipe as there is a point where things need to flow quickly. It is best to make the toffee with a candy thermometer (but I have noted below what to do if you don't have one). 1. Check the accuracy of your candy thermometer. Boil water in the pot you'll be using and see if your thermometer reaches 212F (or 100C) - the correct temperature for boiling. If it doesn't, you will have to adjust the final temperature of the toffee accordingly. 2. Prepare your pan that should be about 18" x 12" (or slightly bigger). This will give you a good thickness for the toffee. Line pan with parchment paper with an overhang on the sides. Or use tin foil, sprayed with oil. 3. Have a glass of ice water ready (this is critical if you are not using a thermometer, but I use this as a back up as well). 4. Have the baking soda and vanilla ready to add as soon as it is needed.
- MAKE THE TOFFEE: In a heavy bottomed medium sauce pan fitted with a candy thermometer, heat butter, water and sugars on medium high to a slow boil, stirring occasionally. When mixture starts to boil, lower heat to medium. Stir mixture occasionally, not often. Watch the thermometer. The final temperature you want is 300F (305F max). When the thermometer reaches 285F, stop all stirring and wait until the thermometer reaches 300F. It will be a dark amber color. If not using a thermometer (or to double check), drip a small strand of toffee mixture into the ice cold water. If it turns brittle immediately and it easily cracks in half, it's ready. Remove from the heat. Stir in baking soda and vanilla (mixture will bubble up).
- ASSEMBLE AND FINISH: .....1. QUICKLY pour the hot toffee into the prepared pan, spreading evenly. Let it cool for a few minutes just until it is firm enough to leave a soft fingerprint when pressed. 2. Spread chocolate evenly over toffee. Let it sit for two minutes (the hot toffee will melt the chocolate), then spread it with a knife or spatula evenly over the surface. 3. Add crushed nuts over chocolate and very gently press with the palms of your hands to make sure they stick. 4. Sprinkle on sea salt and/or lime zest if using. Place the pan in the fridge until hardened. Or leave on counter to harden, but it will take longer. 5. Break it up into pieces with your hands.
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