For the best flavor, toast the hazelnuts before chopping. Spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden and fragrant. Be patient when making the toffee. The color change can be subtle, so use a candy thermometer for accuracy. Use good-quality chocolate for the base – it makes a difference! If you don’t have hazelnuts, try using almonds or pecans.
Hazelnut Toffee Crunch
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING32 People
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VIEWS52
Indulge in the irresistible allure of our Hazelnut Toffee Crunch, a symphony of buttery toffee, rich chocolate, and the delightful crunch of toasted hazelnuts. This confection is surprisingly simple to create, promising a homemade treat that's far more exquisite than anything you'll find on store shelves.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol10 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium34 mg
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Sugar8 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare Your Pan: Line a 9-inch square pan with aluminum foil, ensuring it extends slightly beyond the edges. Lightly butter the foil to prevent sticking. (5 minutes)
02 Step
Recipe View 7 mins Melt and Spread Chocolate: Place the milk chocolate chips in a heatproof bowl. Melt in the microwave in 20-30 second intervals, stirring until smooth. Spread the melted chocolate evenly across the bottom of the prepared pan. (7 minutes)
03 Step
Recipe View 15 mins Chill the Base: Transfer the pan to the refrigerator to allow the chocolate to cool and set while you prepare the toffee. (15 minutes)
04 Step
Recipe View 10 mins Craft the Toffee: In a medium saucepan over medium heat, combine the sugar, butter, toasted hazelnuts, and light corn syrup. Stir continuously as the butter melts and the mixture comes to a boil. (10 minutes)
05 Step
Recipe View 15 mins Achieve Toffee Perfection: Continue heating the mixture, stirring constantly, until it reaches 250-265°F (121-129°C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a hard, rigid ball. (10-15 minutes)
06 Step
Recipe View 30 mins Combine and Cool: Pour the hot toffee mixture over the chilled chocolate base, spreading it into an even layer. Return the pan to the refrigerator to cool completely. (30 minutes)
07 Step
Recipe View Break and Serve: Once the toffee is firm, break it into bite-sized pieces. Store in an airtight container to maintain its delightful crunch.
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Amelie Dubuque
Jan 6, 2025I made this for a holiday party, and it was a huge hit! Everyone raved about it.
Wallace Heller
Dec 28, 2024The toffee was a bit too hard for me, next time I'll try taking it off the heat a little earlier.
Kyle Wiza
Dec 13, 2024I used salted butter, and it added a wonderful salty-sweet balance to the toffee.
Shaina Feeney
Dec 2, 2024This recipe is amazing! So easy to follow, and the toffee is divine.