You will need:
- 2 cups of real butter
- 2 cups granulated sugar
- 6 Tbsp water
- 2 Tbsp light corn syrup
- 1 cup chopped hazelnuts, divided (you can substitute almonds or pecans)
- 1 bag (12 oz) of semi-sweet chocolate chips
- 1 tsp of sea salt (divided)
- two 13 x 9 pans
- candy thermometer
While the toffee is still very hot (but before it hardens) I have learned to run a spatula through it to kind of “score” it. It makes it break into more even pieces later on.
Let the toffee pans sit for about a minute, then sprinkle on a little of the sea salt. Divide the chocolate chips and sprinkle over the top. The heat from the toffee melts the chocolate. Use a spatula to spread the chocolate into a layer, then sprinkle on a bit more salt (if desired) and the remaining chopped hazelnuts.
Let sit in the refrigerator about 20 minutes, until the chocolate completely hardens. Break into pieces and enjoy! This makes a great treat for neighbors.
And also for the little boys who hover near the kitchen, sniffing the air and saying “ooo! That smells SO good….”
about Vivienne Wagner
~ Laura says
Thank you so much for sharing this!! I’ve made toffee with almonds for a few years now, but it has never occurred to me to use hazelnuts!! Wow!! I love it!! This will be added to the gifts for sure!!
This looks so good! We love toffee and have a hard time staying out of it. I know this wouldn’t last long at our house.
Have a wonderful Christmas!
I’m not logged into the proper google account so that you know who is writing this. It’s Paula @ Sweet Pea who wrote the above comment!