Hazelnut Toffee

1. 1

   Line a 15 x 10 inch jellyroll pan with aluminum foil.

2. 2

   Lightly coat with non-stick cooking spray.

3. 3

   Sprinkle foil with 1 cup hazelnut pieces.

4. 4

   In a large saucepan over medium high heat bring sugar, butter and water to a boil, stirring constantly.

5. 5

   Cook, still stirring, 12 minutes or until a candy thermometer registers 310 degrees-hard crack stage.

6. 6

   Pour hot mixture evenly over hazelnut pieces.

7. 7

   Let stand 20 seconds.

8. 8

   Sprinkle remaining hazelnuts on top.

9. 9

   Chill for 30 minutes in your refrigerator.

10. 10

    Turn out toffee onto a cutting board, remove foil.

11. 11

    Break into pieces with a rolling pin.

12. 12

    Store in an airtight container.

13. 13

    Cooking time includes chill time.

* Per serving · 4 servings · Values may vary.

No additional tips available.