Now that the holidays are upon us, I wanted to step up my baking and cooking skills and share with you the art of making toffee. It’s really easy but you need a few key gadgets, such as a candy thermometer, a frying one will work too. This rich toffee is one of the ultimates of indulgence! With its rich buttery flavor beaming with tons of hazelnuts and topped with yummy chocolate; it’s a must try delectable candy, ready for the holidays and gift giving!
1 cup Unsalted butter, PURE butter
1 cup Sugar
1/2 cup Warm water
1/2 tsp. Salt
1/2 tsp. Baking soda
1 tsp. PURE Vanilla extract
2 large Hershey Milk chocolate bars
1 1/2 cups toasted Hazelnuts, chopped
Butter a metal 9×13-inch baking sheet, set this aside. In a heavy 3 qt. saucepan, on MEDIUM heat, melt the butter.
Add the sugar, water, and salt to the almost melted butter, stir well to combine and dissolve the sugar.
Place your candy thermometer so that it hangs and touches the caramel mixture, but making sure the at DOES NOT touch the bottom of the pan, or your reading will be inaccurate.
You may notice that crystals may form on the sides of the pot, you do not want this in your toffee. Using a pastry brush and some water, lightly brush the sides of the pot, it soon will disappear.
Allow the mixture to come to a slow boil, until it reaches a temperature of 240° or the SOFT BALL stage. Make sure to stir the mixture often.
Once the mixture has reached 240°, add the chopped hazelnuts. Stir well to combine and continue cooking until it reaches at least 280° but no higher than 290°. Be careful, you have to keep a close eye on the toffee because it can burn easily during this time. If you find that the mixture is turning golden too quickly, before it is close to reaching 280°, reduce the heat. The mixture should start to turn golden during this time.
Once the mixture reaches 280° – 290°, remove from heat and add the baking powder and vanilla. Be aware that the the mixture may bubble to the surface. Stir to combine these ingredients well with the mixture. BE CAREFUL at this stage because the toffee is very hot and could cause a serious burn.
Your toffee is ready to be poured onto the prepared baking sheet. Spread evenly.
Top immediately with the Hershey chocolate pieces. The heat from the toffee will melt the chocolate pieces. Spread using an offset spatula.
Sprinkle with the remaining 1/2 cup Hazelnuts. Allow this to cool completely and then transfer it to the refrigerator for several hours before breaking into pieces.
NOTE: Other variations to this recipe, change out the Hazelnuts with other nuts such as Almonds, Pecans, and Cashews. Just make sure that the nuts are dry roasted or toasted. Instead of using Milk chocolate, try using Dark chocolate or Semi-sweet.