Hazelnut Butter Toffee
Indulge in the perfect balance of buttery richness and nutty crunch with this decadent Hazelnut Butter Toffee recipe. Crafted with just a handful of pantry staples, including toasted hazelnuts, luscious semisweet chocolate, and a touch of vanilla, this irresistible treat delivers a delightful blend of flavors and textures. The toffee is cooked to a golden caramel perfection at 300°F, then layered generously with melted chocolate and a sprinkle of hazelnuts for an extra dose of crunch. Perfect for holiday gifting, special occasions, or simply satisfying your sweet cravings, this homemade toffee is easy to make but feels gourmet with its glossy finish and brittle snap. Serve it as a standalone dessert, crumble it over ice cream, or enjoy it straight from the jar for a luxurious burst of flavor in every bite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 2 tablespoons Light corn syrup
- 1 cup Water
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Kosher salt
- 1.5 cups Hazelnuts (toasted and chopped)
- 1.25 cups Semisweet chocolate chips
Instructions
Line a 9x13-inch baking sheet with parchment paper or a silicone baking mat. Lightly grease the surface to prevent sticking.
In a heavy-bottomed medium saucepan, combine the butter, granulated sugar, light corn syrup, and water over medium heat.
Stir continuously with a wooden spoon or heat-resistant spatula until the butter is melted and the sugar is dissolved.
Attach a candy thermometer to the saucepan, ensuring the tip does not touch the bottom. Increase the heat to medium-high and bring the mixture to a rolling boil.
Cook the mixture without stirring until it reaches 300°F (hard crack stage), about 10-15 minutes. Watch carefully to avoid scorching.
Remove the saucepan from the heat and immediately stir in the vanilla extract, kosher salt, and half of the chopped hazelnuts (3/4 cup). Be cautious as the mixture is extremely hot and may bubble.
Quickly pour the hot toffee onto the prepared baking sheet, spreading it evenly with a heatproof spatula or spoon. Work quickly before it begins to harden.
Sprinkle the chocolate chips evenly over the surface of the hot toffee. Let them sit for 2-3 minutes until softened, then spread the melted chocolate into an even layer using an offset spatula.
While the chocolate is still wet, sprinkle the remaining chopped hazelnuts (3/4 cup) over the top, pressing gently to help them adhere.
Allow the toffee to cool completely at room temperature for about 2 hours, or until the chocolate is fully set.
Once hardened, break the toffee into pieces of desired size with your hands or a sharp knife.
Store the toffee in an airtight container at room temperature for up to two weeks. Enjoy!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 44.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
