Hazelnut Butter Toffee Recipes

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HAZELNUT BUTTER TOFFEE



Hazelnut Butter Toffee image

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

1 cup unsalted butter (if you have salted, you may use it but then omit the salt)
1/4 teaspoon salt (omit if using salted butter)
1 cup sugar
6 tablespoons light corn syrup
1/2 cup hazelnuts, chopped and toasted (you can also sub sliced almonds, pecans or cashews)
6 ounces bittersweet chocolate, chopped (or chocolate chips)

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

SALTED HAZELNUT TOFFEE



Salted Hazelnut Toffee image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h5m

Yield 20 servings

Number Of Ingredients 7

Nonstick cooking spray
2 cups hazelnuts
1 cup (2 sticks) unsalted butter
1 cup sugar
1/8 teaspoon kosher salt
1 cup dark chocolate chips
Coarse sea salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick silicone liner and coat it with cooking spray. Set aside.
  • On another baking sheet, roast the hazelnuts until fragrant, 10 minutes. Remove them to a plate.
  • Combine the butter, sugar and salt in a medium saucepan and bring to a boil, whisking until melted. Cook, whisking occasionally, until the mixture registers 300 degrees F on a candy thermometer. Immediately remove from the heat and stir in the hazelnuts. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula. Let dry for about 1 1/2 minutes, then scatter the chocolate chips on top. As they melt, spread the chocolate to the outer edges of the toffee with an offset spatula. Sprinkle with sea salt and freeze until set, about 30 minutes. Peel the toffee away from the silicone liner and transfer to a cutting board. Cut into pieces with a sharp knife. The toffee will keep, tightly covered, up to 1 week.

HAZELNUT TOFFEE CRUNCH



Hazelnut Toffee Crunch image

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

1 ½ cups milk chocolate chips
½ cup white sugar
½ cup butter (no substitutes)
1 ½ cups chopped hazelnuts
2 tablespoons light corn syrup

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

MELT IN YOUR MOUTH TOFFEE



Melt In Your Mouth Toffee image

This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe.

Provided by Ruth Denton

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 1h

Yield 48

Number Of Ingredients 5

1 pound butter
1 cup white sugar
1 cup packed brown sugar
1 cup chopped walnuts
2 cups semisweet chocolate chips

Steps:

  • In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
  • Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 13.6 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 6.3 g, Sodium 55.8 mg, Sugar 12.7 g

BUTTER TOFFEE HAZELNUTS AND DARK CHOCOLATE



Butter Toffee Hazelnuts and Dark Chocolate image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 40 medium pieces

Number Of Ingredients 9

4 1/2 ounces butter
3 ounces water
14 ounces sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
1/4 teaspoon baking soda
5 ounces chopped, toasted hazelnuts
Tempered Chocolate, recipe follows
5 ounces dark chocolate couverture, chopped, divided

Steps:

  • In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes.
  • Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, Tempered Chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces.
  • Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any excess water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1-ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.

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