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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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The Willamette Valley produces a lot of hazelnuts, so this recipe is truly representative of our area. I always make plenty of this delicious toffee to serve at Christmas and give as gifts. Ingredients:
1-3/4 cups finely chopped hazelnuts |
1-1/2 cups sugar |
1/2 cup water |
1/3 cup light corn syrup |
1 cup butter |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon orange extract |
1 cup (6 ounces) semisweet chocolate chips |
Directions:
1. Place hazelnuts in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 15 minutes or until toasted; set aside.
2. In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally, until mixture reaches 300° (hard-crack stage) on a candy thermometer. Remove from the heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts.
3. Pour into a greased baking sheet and spread to 1/4-in. thickness. Let stand at room temperature until cool, about 1 hour.
4. In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with the remaining hazelnuts. Let stand for 1 hour. Break into bite-size pieces. Yield: 2 pounds.
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