My spouse loves these squares the most. The maple syrup we receive from our native Ontario, Canada, is authentic, pure, and absolutely delicious. We hope you appreciate it as much as we do.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 32 |
| Yield: | 1 pound of candy |
Ingredients
- 1 ½ cups milk chocolate chips
- ½ cup white sugar
- ½ cup butter (no substitutes)
- 1 ½ cups chopped hazelnuts
- 2 tablespoons light corn syrup
Instructions
- Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
- Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
- In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.
Nutrition Facts
| Calories | 123 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 34 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was really tasty. I chose to make mini bites in little foil cups, easier to portion for my needs. A couple of small tweaks I made: I didn’t prefer using all white sugar, I wanted a little more color. So I did half white and half brown sugar. Also I thought it was a bit too many nuts for little bites, so the second time I only used a cup and a quarter. Chopping them finer was better for my version also. Highly recommend!
Didn’t really care for this
It was very delicious… Finished within a day..
I really liked it, but wife thought it was tooooo choclatey and messy to eat. She will make it again tho, just for me!!
i just finished making this recipe. i made it twice this evening. the first time i used the full 1 1/2 cups of nuts, the 2nd time i only used 1 cup and it turned out much better, more toffee flavor! this was very easy to make,and the butter toffee flavors are a wonderful blend. it will make a wonderful presentation at the party tomorrow!
Delicious!! Definitely need to toast the hazelnuts before using- it really enhances the flavor. The chocolate on ours was really gooey, even after refrigerated (maybe because we’re in Hawaii?? To warm?) But, be prepared with napkins or wipes, or you’ll have chocolate coated kids!
Five stars because it’s so delicious. I almost burned it, though, so be watchful when getting to the hard ball stage.
Just OK in my book. I like other toffee recipes I’ve collected better than this one. Hazelnut flavor tends to overpower the toffee.
I made this recipe a little backwards and it worked fine. I omitted the nuts (my kids don’t like nuts), quadrupled the recipe, poured it into a butter jelly roll pan lined with buttered foil. I let it cool a little and scored with a buttered knife. Then I sprinkled with 12 oz milk chocolate chips, let melt and spread. It turned out great.
Very easy and yummy. I only had semi-sweet chocolate chips on hand, which was still good, but I think next time I will go for milk chocolate as the recipe says. Thanks for the recipe!
Sooooooooo Good! So Easy! (used a candy thermometer to get it right) I just made it for Christmas gifts, but I don’t think it’s going to make the box…….Yumm!
This recipe is totally AMAZING. I made it for a girls night out and had to make it twice because the first batch never got there. Only comment: make sure the hazulnuts are roasted before you start – the roasted flavour enhances it tremendously!!!! 100 thumbs up to LButton!!