Recipe

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• 1 3/4 cups chopped hazelnuts, lightly toasted
• 1 cup sugar
• 1 cup butter, room temp
• 1/3 cup water
• 5 (1 5/8 oz) chocolate candy bars, broken
• nonstick cooking spray

• 1 Line a 15 x 10 inch jellyroll pan with aluminum foil.
• 2 Lightly coat with non-stick cooking spray.
• 3 Sprinkle foil with 1 cup hazelnut pieces.
• 4 In a large saucepan over medium high heat bring sugar, butter and water to a boil, stirring constantly.
• 5 Cook, still stirring, 12 minutes or until a candy thermometer registers 310 degrees-hard crack stage.
• 6 Pour hot mixture evenly over hazelnut pieces.
• 7 Let stand 20 seconds.
• 8 Sprinkle remaining hazelnuts on top.
• 9 Chill for 30 minutes in your refrigerator.
• 10 Turn out toffee onto a cutting board, remove foil.
• 11 Break into pieces with a rolling pin.
• 12 Store in an airtight container.
• 13 Cooking time includes chill time.