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Chocolate-Hazelnut Toffee

A layer of smooth chocolate and chopped hazelnuts disguises the top of this brittle as a candy bar.

  • prep: 30 mins
    total time: 1 hour 15 mins
  • yield: Makes 1 sheet (about 9 by 11 inches)

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Ingredients

  • Vegetable oil cooking spray
  • 4 sticks unsalted butter
  • 2 2/3 cups sugar
  • 1/3 cup water
  • 1/4 cup light corn syrup
  • Salt
  • 8 ounces bittersweet chocolate, melted
  • 2/3 cup finely chopped toasted hazelnuts

Directions

  1. Step 1

    Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Melt butter and sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.

  2. Step 2

    Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.

Source
Martha Stewart Living, December 2010

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Reviews (1)

  • 19 Dec, 2010

    i made this candy and although the taste was delicious the candy always seperated from the chocolate topping.
    anyone has any idea why this happens?