Hazelnut Toffee Squares Recipes

CONTEST-WINNING HAZELNUT TOFFEE

Contest-Winning Hazelnut Toffee image

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

Ingredients

2 teaspoons plus 1 cup butter, divided
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped hazelnuts
TOPPING:
2 cups (12 ounces each) semisweet chocolate chips
1/2 cup finely chopped hazelnuts

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.

HAZELNUT TOFFEE

Hazelnut Toffee image

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

Ingredients

1-3/4 cups finely chopped hazelnuts
1-1/2 cups sugar
1/2 cup water
1/3 cup light corn syrup
1 cup butter
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon orange extract
1 cup semisweet chocolate chips

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.

SALTED HAZELNUT TOFFEE

Salted Hazelnut Toffee image

Provided by Valerie Bertinelli

Categories dessert

Time 1h5m

Yield 20 servings

Number Of Ingredients 7

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

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

Hazelnut Toffee Crunch image

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

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

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

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