Chocolate Pumpkin Seed Toffee

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   Toast the hazelnuts; put the hazelnuts on a cookie sheet and bake

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   until lightly toasted. Let cool, take a terry cloth towel and rub the

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   hazelnuts with it to remove the skins.

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   Once hazelnuts are toasted and skins removed, roughly chop into

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   smaller pieces.

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   Line a baking sheet with parchment paper.

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   In a small saucepan, combine the sugar, butter and water. Attach a

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   candy thermometer to the pan.

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   Stirring constantly with a wooden spoon, cook the caramel until the

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    temperature is approximately 315 F. The caramel should be a nice

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    light amber color. Immediately pour the caramel out onto the sheet

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    tray and tilt the tray so it spreads evenly.

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    Sprinkle the chocolate chips over the hot caramel and, using a

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    spatula, gently spread the chocolate evenly over the caramel as

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    it melts, not letting it mix into the caramel. Finish the toffee by

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    sprinkling the chopped hazelnuts over the chocolate. Let cool at room temperature until completely cool and set. Break into pieces

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    and store in an airtight container for a week to 10 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.