Food recipes
Hazelnut Toffee
Hazelnut Toffee Ingredients: butter, without salt butter, without salt sugars, granulated water, bottled, generic syrups, corn, light nuts, hazelnuts or filberts spartan, real semi-sweet chocolate baking chips, nuts,...
Hazelnut Toffee
Ingredients:
butter, without salt
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
Directions:
Line a 13-in.
x 9-in.
x 2-in.
pan with foil; coat the foil with nonstick 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-safe bowl, melt the chocolate chips.
Let stand for 1 hour.
Break into bite-sized pieces.
Store in the refrigerator.
Yield: 1-3/4 pounds.
Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212.
Adjust your recipe temperature up or down based on your test.
Ingredients:
butter, without salt
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
Directions:
Line a 13-in.
x 9-in.
x 2-in.
pan with foil; coat the foil with nonstick 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-safe bowl, melt the chocolate chips.
Let stand for 1 hour.
Break into bite-sized pieces.
Store in the refrigerator.
Yield: 1-3/4 pounds.
Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212.
Adjust your recipe temperature up or down based on your test.