| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 20 servings |
Ingredients
- Nonstick cooking spray
- 2 cups hazelnuts
- 1 cup (2 sticks) unsalted butter
- 1 cup sugar
- 1/8 teaspoon kosher salt
- 1 cup dark chocolate chips
- Coarse sea salt, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick silicone liner and coat it with cooking spray. Set aside.
- On another baking sheet, roast the hazelnuts until fragrant, 10 minutes. Remove them to a plate.
- Combine the butter, sugar and salt in a medium saucepan and bring to a boil, whisking until melted. Cook, whisking occasionally, until the mixture registers 300 degrees F on a candy thermometer. Immediately remove from the heat and stir in the hazelnuts. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula. Let dry for about 1 1/2 minutes, then scatter the chocolate chips on top. As they melt, spread the chocolate to the outer edges of the toffee with an offset spatula. Sprinkle with sea salt and freeze until set, about 30 minutes. Peel the toffee away from the silicone liner and transfer to a cutting board. Cut into pieces with a sharp knife. The toffee will keep, tightly covered, up to 1 week.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 264 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 104 mg |
Reviews
Nice article
This is the best toffee recipe. So easy. Nice and buttery with a light crunch. Melts in your mouth. So good. I’ve used almonds instead though.
This is to Anonymous , try toasting the Hazelnuts in a skillet on top of the stove.
I’d love to try this recipe again as it looked so good. But first batch was not successful. Hazel nuts slightly burnt toasting for the recommended time. Toffee was dark as the pot i used was too wide and the thermometer was not deep enough to read correct temperature. So candy was bitter…then as if anything else could not go wrong… white spots developed on chocolate…I was told maybe tempering the chocolate would avoid this. Looked so easy on the episode.
Very easy to make and very tasty! A candy thermometer is important, but I did not have a silpat and used sprayed parchment paper instead with no issues.
Easy and quick to make. Followed recipe exactly and it came out delicious. Freezes beautifully…great hostess gift.
Candy thermometer is a must but other than that this is super easy and so delicious. First time I made I did not put in the freezer so they didn’t set up well. I have made them several times since and putting them in the freezer is the ticket.
I made this tonight and followed the recipe exactly. It turned out simply divine! The hazelnuts are incredibly delicious in this toffee. I filled cute little bags to give as gifts for Easter tomorrow. I really enjoy Valerie’s cooking show and look forward to trying more of her recipes!
I saw yesterday and ran out to get candy thermometer..used sliced almonds instead but simply amazing. It was perfect in everyway…will definitely be making again
So yummy! Me and my 15 year old couldn’t put it in the freezer! We both had spoons and kept eating it from opposite sides! I added cayenne to a corner to see how that would be. Yummy too! Love you Valerie and your show!