Hazelnut Toffee

1. 1

   Line a 13-in.

2. 2

   x 9-in.

3. 3

   x 2-in.

4. 4

   pan with foil; coat the foil with nonstick cooking spray and set aside.

5. 5

   Butter the sides of a large heavy saucepan with 2 teaspoons butter.

6. 6

   Cube remaining butter; place in pan.

7. 7

   Add the sugar, water and corn syrup.

8. 8

   Cook and stir until mixture turns golden brown and a candy thermometer reads 300 (hard crack stage).

9. 9

   Remove from the heat; stir in hazelnuts.

10. 10

    Pour into prepared pan without scraping; spread evenly.

11. 11

    Let stand at room temperature until cool, about 1 hour.

12. 12

    In a microwave-safe bowl, melt the chocolate chips.

13. 13

    Let stand for 1 hour.

14. 14

    Break into bite-sized pieces.

15. 15

    Store in the refrigerator.

16. 16

    Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212.

17. 17

    Adjust your recipe temperature up or down based on your test.

No additional tips available.