CONTEST-WINNING HAZELNUT TOFFEE
This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-3/4 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.
Nutrition Facts : Calories 229 calories, Fat 16g fat (9g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
SALTED HAZELNUT TOFFEE
Provided by Valerie Bertinelli
Categories dessert
Time 1h5m
Yield 20 servings
Number Of Ingredients 7
Steps:
- 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.
HAZELNUT TOFFEE CRUNCH
This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!
Provided by LBUTTON
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 32
Number Of Ingredients 5
Steps:
- 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 122.9 calories, Carbohydrate 9.9 g, Cholesterol 10.3 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 34.3 mg, Sugar 7.9 g
HAZELNUT TOFFEE
The Willamette Valley produces a lot of hazelnuts, so this recipe truly represents our neck of the woods. I always make plenty of this delicious toffee to serve at Christmas and give as gifts. -Earlene Ertelt, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds.
Number Of Ingredients 9
Steps:
- Place hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, about 15 minutes; set aside., In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally, until a thermometer reads 300°-310° (hard-crack stage). Remove from heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts. , Pour onto a greased baking sheet and spread to 1/4-in. thickness. Sprinkle with chocolate chips. Let stand until chocolate is melted, about 5 minutes; spread chocolate over toffee. Sprinkle with remaining 1/2 cup hazelnuts. Let stand 1 hour. Break into pieces.
Nutrition Facts : Calories 163 calories, Fat 11g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
CONTEST-WINNING HAZELNUT TOFFEE
This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-3/4 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.
Nutrition Facts : Calories 229 calories, Fat 16g fat (9g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
SALTED HAZELNUT TOFFEE
Recipe adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
Provided by Valerie Bertinelli
Categories bake,dessert,nuts
Time 30m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350ºF. 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.
HAZELNUT BUTTER TOFFEE
This crunchy, buttery candy is a delicious addition to a holiday cookie plate, or you can make numerous batches and give it away in little bags. You can substitute any nut for the hazelnuts, if you desire.
Provided by Tracy K
Categories Candy
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cookie sheet or jelly roll pan by covering it with waxed paper.
- Sprinkle 1/4 cup hazelnuts on pan, spread out evenly.
- Melt butter over low heat.
- Add sugar, salt, and corn syrup and stir till sugar is dissolved.
- Bring heat to medium-high, bring mixture to a boil, stirring occasionally, and boil until it caramelizes and reaches 300 on a candy thermometer.
- Pour candy over hazelnuts on sheet pan, spreading with a metal or wooden spatula as thin as possible (approximately 1/4 inch).
- Immediately top with chocolate, spreading with a spatula as it melts to cover the entire surface of the toffee.
- Top with remaining nuts, pressing into chocolate.
- Chill until cool and chocolate has hardened.
- Peel toffee from wax paper, break into bite-size pieces to serve.
Nutrition Facts : Calories 533.2, Fat 37.6, SaturatedFat 19.9, Cholesterol 81.3, Sodium 114.7, Carbohydrate 52.1, Fiber 1.1, Sugar 39.7, Protein 2
CHOCOLATE-HAZELNUT TOFFEE
A layer of smooth chocolate and chopped hazelnuts disguise the top of this brittle as a candy bar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 8
Steps:
- Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.
- Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.
AWARD-WINNING MAPLE-NUT-TOFFEE TART
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
- Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
- Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
- Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
- Remove shell from the oven, leaving oven on, and fill with batter.
- Return tart to the oven and bake until golden brown, 20 to 25 minutes.
- Remove from the oven and cool completely on a wire rack, about 30 minutes.
- Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 43 g, Cholesterol 76.2 mg, Fat 28.6 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 176.2 mg, Sugar 24.3 g
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