Hazelnut Toffee Recipes

CONTEST-WINNING HAZELNUT TOFFEE

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.

HAZELNUT TOFFEE CRUNCH

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.

HAZELNUT TOFFEE

Steps:

• Place hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, about 15 minutes; set aside., In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally, until a thermometer reads 300°-310° (hard-crack stage). Remove from heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts. , Pour onto a greased baking sheet and spread to 1/4-in. thickness. Sprinkle with chocolate chips. Let stand until chocolate is melted, about 5 minutes; spread chocolate over toffee. Sprinkle with remaining 1/2 cup hazelnuts. Let stand 1 hour. Break into pieces.

CHOCOLATE-HAZELNUT TOFFEE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.
• Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.

SALTED HAZELNUT TOFFEE

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

Steps:

• 1. Spread the chopped nuts on a cookie sheet and toast in 350 deg F oven for 10-15 min, stirring often. Watch carefully so they don't burn. 2. In a pot with a candy thermometer, melt the butter and add the sugar, corn syrup, and salt. 3. Stir frequently and cook the sugar until it reaches 285 deg F. This may take about 20 min. 4. Remove the pot from the heat and add the vanilla (if using it), then the nuts. Stir the mixture very well. You can place the pot back on the burner set to low to mix. 5. Spread the toffee on a cookie sheet (I like to have parchment on the sheet but you don't have to). A rubber spatula helps to push the toffee out flat and evenly. 6. Melt the chocolate chips in the microwave, 30-45 sec at a time, stirring well each time until just melted and smooth. Spread this on top of the toffee. 7. Let the toffee cool and harden. This takes about 2-3 hours at room temperature, but you could put it in the freezer to speed it up. 8. Cut the toffee with a heavy sharp knife and store in an airtight container with wax paper.

CHOCOLATE AND HAZELNUT MATZO TOFFEE RECIPE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum, then parchment. Place the matzo crackers on the baking sheet in a single layer, breaking 2 of the pieces so it all fits in the pan.
• In a medium saucepan, combine margarine and sugar over medium heat.
• Let the mixture come up to a boil, stirring occasionally, then continue to boil for about 3 minutes or until a candy thermometer measures at soft crack stage 270 to 289 degrees F.
• It takes about 10 to 11 minutes total for the mixture to get up to temperature, timing may vary depending on the size and thickness of your saucepan and the power of your stove.
• Pour the toffee mixture evenly over the matzo. Working quickly, use an offset spatula to spread it out in an even layer. Place the baking sheet in the oven, and bake for 4 to 5 minutes, or until the butter-sugar has become bubbly all over.
• Remove the matzo toffee from the oven and sprinkle the chocolate chips evenly over the top. Wait about 3 minutes for the chips to melt. Use an offset spatula to spread the chips out in an even layer over the toffee.
• Before the chocolate cools, sprinkle the toasted nuts and salt, if using, over the top. Tap the sheet pan against the counter a few times to help the nuts settle into the chocolate-this will help them adhere better when the toffee has set up.
• Let the toffee cool completely for about about 2 to 3 hours. Cut it into squares and serve. Enjoy!

HAZELNUT BRITTLE

Steps:

• Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.