Butter Toffee Hazelnuts and Dark Chocolate Recipe

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Butter Toffee Hazelnuts and Dark Chocolate
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Ingredients
9
Count
Nutrition
109
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes.
  2. Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, tempered chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces.
  3. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  4. Tempered Chocolate:
  5. Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any access water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1 ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.
  6. Cook's Note: To table, pour 2/3 of the chocolate onto a marble slab, quickly spread with a thin metal spatula, scrape into a pile with a putty knife, and then spread thin again. Repeat until the right consistency is reached. Add back to the warm chocolate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.86 Kcal (456 kJ)
Calories from fat 56.42 Kcal
% Daily Value*
Total Fat 6.27g 10%
Cholesterol 6.86mg 2%
Sodium 9.17mg 0%
Potassium 25.55mg 1%
Total Carbs 13.15g 4%
Sugars 10.76g 43%
Dietary Fiber 0.35g 1%
Protein 0.63g 1%
Vitamin C 0.2mg 0%
Iron 0.2mg 1%
Calcium 5.3mg 1%
Amount Per 100 g
Calories 457.77 Kcal (1917 kJ)
Calories from fat 237.26 Kcal
% Daily Value*
Total Fat 26.36g 10%
Cholesterol 28.84mg 2%
Sodium 38.56mg 0%
Potassium 107.46mg 1%
Total Carbs 55.3g 4%
Sugars 45.23g 43%
Dietary Fiber 1.49g 1%
Protein 2.67g 1%
Vitamin C 0.9mg 0%
Vitamin A 0.1mg 1%
Iron 0.7mg 1%
Calcium 22.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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