Hazelnut Toffee Crunch Recipes

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CONTEST-WINNING HAZELNUT TOFFEE



Contest-Winning Hazelnut Toffee image

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

2 teaspoons plus 1 cup butter, divided
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped hazelnuts
TOPPING:
2 cups (12 ounces each) semisweet chocolate chips
1/2 cup finely chopped hazelnuts

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 CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE



Hazelnut Crunch Cake with Mascarpone and Chocolate image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 11

1 box chocolate cake mix
1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water
Two 8-ounce containers mascarpone cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 teaspoon orange zest

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F.
  • Butter and flour two 8-inch cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.
  • For the crunch:
  • Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.
  • For the filling:
  • Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.
  • For the topping:
  • Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.
  • To assemble the cake:
  • Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

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 CRUNCH



Hazelnut Crunch image

We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts -- it won't go to waste.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 40m

Yield Makes 1 1/4 cups

Number Of Ingredients 6

5 tablespoons extra-virgin olive oil
1/4 cup packed fresh rosemary leaves
2 tablespoons julienned lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)
1 cup hazelnuts (5 ounces), coarsely chopped
2 tablespoons sugar
Kosher salt and freshly ground pepper

Steps:

  • Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.
  • Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.

HAZELNUT BUTTER BRICKLE CAKE



Hazelnut Butter Brickle Cake image

Provided by Food Network

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 24

1 cup granulated sugar plus 3 tablespoons
1 1/2 cups finely chopped hazelnuts
1 tablespoon cornstarch
6 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Hazelnut Toffee Crunch, recipe follows
Whipped Cream Filling, recipe follows
1 cup whipping cream
1 3/4 cups granulated sugar
5 tablespoons cold unsalted butter
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3/4 cup sugar
2 tablespoon water
1 tablespoon plus 1 teaspoon corn syrup
1/2 teaspoon vanilla extract
1/2 cup unsalted butter
3/4 cup roughly chopped hazelnuts
2 cups whipping cream
1 tablespoon icing sugar
1/2 cup broken pieces of hazelnut toffee crunch (1/8-inch pieces)

Steps:

  • Line 3 large baking sheets with parchment or silicone paper. On each sheet, trace a 9-inch circle. Turn paper over so that you can see the tracings. Preheat oven to 225 degrees.
  • Mix together 1 cup sugar, finely chopped nuts, and sifted cornstarch. Place egg whites in bowl of electric mixer. Using the whip attachment, start whipping at slow speed until whites are foamy, add the cream of tartar and salt, continue whipping at fast speed until soft peaks form. Gradually add the 3 tablespoons of sugar and continue whipping until stiff peaks form. Add the vanilla extract. Remove bowl from mixer stand, fold in the nut mixture by hand, a small amount at a time. Divide mixture between 3 circles and spread into even layers. Bake for approximately 45 minutes to 1 hour or until meringues are lightly coloured and dry.
  • Place the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer). Spread a very thin layer of caramel sauce on top layer and chill. Lay 2 remaining meringues on work surface and brush with melted milk chocolate. Chill until set.
  • Remove all layers from refrigerator and place the bottom layer on serving plate, spread 1/2 of the toffee cream over the first layer, place next layer on top and spread the remaining 1/2 of the toffee cream over layer. Place top layer gently on top. Fill a piping bag with a 1/2-inch plain tip and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes. Fill the spaces with broken pieces of toffee. Drizzle caramel lightly over the whipped cream rosettes. Chill 4 hours before serving.
  • In a small saucepan, scald the cream and set aside. Combine the sugar with 1/2 cup water in a large saucepan. Stir to moisten the sugar. Bring to a simmer, swirling the pan gently to dissolve the sugar. Increase heat and continuing simmering without stirring until syrup begins to color. Once the syrup turns a deep amber or caramel color, remove from heat and add the cream in a steady stream, stirring with a wire whisk. Caramel and cream will bubble up and steam, but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream. Stir in pieces of butter until melted and combined. Stir in vanilla and salt. Set aside to cool.
  • Coat a cookie sheet with vegetable oil and set aside. Preheat oven to 200 degrees F. Place the sugar, water, corn syrup and vanilla in a heavy-bottomed saucepan and stir well to dissolve the sugar. Cook the mixture over high heat until it reaches a boil. Let the mixture boil for 1 minute. Add the butter, stirring to combine. Continue to boil, stirring often. Scrape the bottom of the pan to keep the mixture from burning. The mixture should reach 290 degrees on a candy thermometer and is a deep golden brown. Remove from the heat and stir in the nuts. Turn the mixture out onto the oiled tray and let it cool completely.
  • Whip the cream until soft peaks form, add the icing sugar; continue whipping until stiff peaks form. Set aside 1 cup of cream for decoration. Fold the toffee into the remaining cream.

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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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