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Chocolate Hazelnut Toffee

Prep Time5 minutes
Cook Time25 minutes
Cooling time2 hours
Total Time2 hours 25 minutes
Servings: 10 servings

Ingredients

  • 1 cup unsalted butter sliced
  • 1 cup granulated sugar
  • ½ cup water
  • 1 teaspoon corn syrup
  • 1 teaspoon salt
  • 1 cup whole hazelnuts chopped, divided
  • 8 ounces semi-sweet chocolate
  • flaky sea salt for sprinkling

Instructions

  • Line a 11x17 pan with a silicone mat or parchment paper. Set aside.
  • Add butter to a medium sauce pan over medium heat. Once melted, add sugar, water, salt, and corn syrup. Stir occasionally until sugar is dissolved. Then, leave alone so it can boil. Insert candy thermometer and monitor temperature. Don't let thermometer touch the bottom of the pan. Once temperature reaches 250 degrees, add 2/3 of the chopped hazelnuts. Stir together until smooth.
  • Continue to cook mixture until temperature reached 290 degrees MAX. The color should be a luscious caramel color. Remove thermometer and pour over prepared pan with silicone mat. Spread into an even layer across the pan. Let site for 5 minutes.
  • Melt chocolate in microwave safe bowl in 30-second increments. Once melted, pour over the toffee sheet on the pan and smooth with an offset spatula into an even layer of chocolate. Cover with remaining chopped hazelnuts and sprinkles of flaky sea salt. Let sit until chocolate sets, about 2 hours.
  • Cut sheet of toffee diagonally into strips and then diagonally again to cut into pieces. Store in airtight container for up to 2 weeks.