Hazelnut Butter Toffee
Last Christmas season, I made this toffee with gluten free pretzels, almonds, peppermints, cookie pieces. I have had many requests to for this again this year. It is pretty much the easiest candy I’ve made and friends and family rave about it.
It can be made in about thirty minutes and yields a good amount depending on how big you break the shards into.
Buttery, with a perfect crunch. Better than any store bought toffee I’ve ever had. Enjoy!
1 cup unsalted butter
1 cup sugar
1/4 cup water
1 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped toasted hazelnuts
24 ounces dark chocolate, chopped
Line a large sheet pan with parchment or a silicone baking mat.
Combine butter, sugar, water and salt in a medium-sized saucepan. Stir with a rubber spatula until smooth, simmer caramel mixture until a candy thermometer reaches 280 – 300° F. You won’t need to stir constantly.
Immediately remove from heat and stir in vanilla to combine. Pour directly onto prepared pan and spread into an even thin layer with a spatula. Let toffee cool completely.
Melt chocolate over a double boiler, (or in a microwave for 1 minute). Pour the chocolate over the cooled toffee. Sprinkle hazelnuts onto chocolate before it cools. Let all layers cool until chocolate has completely set. Break into bite-sized pieces. Store in airtight container for up to a week…if it makes it that long!