Ingredients
-
1 cup unsalted butter (if you have salted, you may use it but then omit the salt)
-
1/4 teaspoon salt (omit if using salted butter)
-
1 cup sugar
-
6 tablespoons light corn syrup
-
1/2 cup hazelnuts, chopped and toasted (you can also sub sliced almonds, pecans or cashews)
-
6 ounces bittersweet chocolate, chopped (or chocolate chips)
Instructions
- 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.