The Willamette Valley produces a lot of hazelnuts, so this recipe truly represents our neck of the woods. I always make plenty of this delicious toffee to serve at Christmas and give as gifts. —Earlene Ertelt, Woodburn, Oregon
Hazelnut Toffee
Hazelnut Toffee
Prep Time
15 min
Cook Time
15 min
Yield
2 pounds
Ingredients
- 1-3/4 cups finely chopped hazelnuts
- 1-1/2 cups sugar
- 1/2 cup water
- 1/3 cup light corn syrup
- 1 cup butter
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon orange extract
- 1 cup semisweet chocolate chips
Directions
- 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.
Nutrition Facts
1 ounce: 163 calories, 11g fat (5g saturated fat), 15mg cholesterol, 77mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.
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