Hazelnut Toffee Crunch Recipe - Allrecipes.com
  • READY IN 20 mins

Hazelnut Toffee Crunch

Recipe by  

"This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!"

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Ingredients Edit and Save

Original recipe makes 1 pound of candy Change Servings
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Directions

  1. Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
  2. Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
  3. In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  4. Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

This recipe is totally AMAZING. I made it for a girls night out and had to make it twice because the first batch never got there. Only comment: make sure the hazulnuts are roasted before you start - the roasted flavour enhances it tremendously!!!! 100 thumbs up to LButton!!

 
Most Helpful Critical Review
Jan 20, 2007

Just OK in my book. I like other toffee recipes I've collected better than this one. Hazelnut flavor tends to overpower the toffee.

 

13 Ratings

Dec 06, 2008

i just finished making this recipe. i made it twice this evening. the first time i used the full 1 1/2 cups of nuts, the 2nd time i only used 1 cup and it turned out much better, more toffee flavor! this was very easy to make,and the butter toffee flavors are a wonderful blend. it will make a wonderful presentation at the party tomorrow!

 
Dec 21, 2006

I made this recipe a little backwards and it worked fine. I omitted the nuts (my kids don't like nuts), quadrupled the recipe, poured it into a butter jelly roll pan lined with buttered foil. I let it cool a little and scored with a buttered knife. Then I sprinkled with 12 oz milk chocolate chips, let melt and spread. It turned out great.

 
Feb 29, 2008

Delicious!! Definitely need to toast the hazelnuts before using- it really enhances the flavor. The chocolate on ours was really gooey, even after refrigerated (maybe because we're in Hawaii?? To warm?) But, be prepared with napkins or wipes, or you'll have chocolate coated kids!

 
Nov 23, 2005

Very easy and yummy. I only had semi-sweet chocolate chips on hand, which was still good, but I think next time I will go for milk chocolate as the recipe says. Thanks for the recipe!

 
Dec 19, 2007

Five stars because it's so delicious. I almost burned it, though, so be watchful when getting to the hard ball stage.

 
Dec 22, 2004

Sooooooooo Good! So Easy! (used a candy thermometer to get it right) I just made it for Christmas gifts, but I don't think it's going to make the box.......Yumm!

 

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Nutrition

  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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