Hazelnut Toffee

1. 1

   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. 2

   2. In a pot with a candy thermometer, melt the butter and add the sugar, corn syrup, and salt.

3. 3

   3. Stir frequently and cook the sugar until it reaches 285 deg F. This may take about 20 min.

4. 4

   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. 5

   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. 6

   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. 7

   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. 8

   8. Cut the toffee with a heavy sharp knife and store in an airtight container with wax paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.