Hazelnut Butter Toffee

Hazelnut Butter Toffee  

This recipe is SO easy, I usually end up making 4 or 5 batches around the holidays, for coworkers, neighbors, drop-in guests, family gatherings... whole thing takes less than an hour. --Tracy

1 cup unsalted butter (if you have salted, use it but omit the salt)
1/4 tsp. salt
1 cup sugar
6 Tbs. 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)

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 300F on a candy thermometer.

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.

Source of recipe: Tracy

*NOTE: Some cooks find parchment paper easier to remove than waxed paper.