Hazelnut-Chocolate Toffee

HAZELNUT-CHOCOLATE TOFFEE

Recipe By : dave prelip <dprelip

dodgenet.com>

1 Preparation Time :

Categories : Candies

Amount Measure Ingredient -- Preparation Method -- -- --

1 1/4 c (2-1/2 sticks) unsalted butter

1 1/4 c Packed light-brown sugar

1/4 c Water

1 tb Honey

1 c Toasted, skinned hazelnuts -- chopped

1/4 ts Vanilla extract

1 c Semisweet chocolate chips (6 oz)

Butter a small baking sheet. Melt the butter over low heat in a large

heavy saucepan. Add the sugar, water, and honey and stir constantly

until melted, using a wooden spoon. Increase the heat to moderately

high and continue cooking for 15 minutes, or till the mixture reaches

290 degrees (hard-ball stage) on a candy thermometer, stirring often

with a wooden spatula, scraping the bottom of the pan to make sure

the mixture is not sticking. Remove the pan from the heat and stir in

the chopped nuts and vanilla extract. Pour the toffee evenly onto the

prepared baking sheet. Cool about 5 minutes, until the surface is

barely set. Sprinkle the top of the toffee with the chocolate chips.

Let stand about 10 minutes, until the toffee is completely set and the chocolate is melted. Spread the chocolate evenly in a thin layer

over the toffee. Cool completely until the chocolate is firm. Break

the toffee into rough pieces and store in an airtight container for 5 days. Makes about 1 pound. Source: "An Edible Christmas"

cookbook by Irena Chalmers Reformatted by: CYGNUS, HCPM52C - - - - - - - - - - - - - - - - - -