Zutaten für Hazelnut Butter Toffee
- Unsalted Butter
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- Light Corn Syrup
- 1/2 cup (60g) hazelnuts
- Bittersweet Chocolate
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Zubereitung von Hazelnut Butter Toffee
- Line a baking sheet or jelly roll pan with parchment paper.
- Evenly sprinkle 1/4 cup (30g) hazelnuts across the prepared pan.
- In a medium saucepan, melt 1/2 cup (113g) unsalted butter over low heat.
- Add 1 cup (200g) granulated sugar, 1/4 teaspoon salt, and 1/2 cup (118ml) light corn syrup. Stir constantly until the sugar is completely dissolved.
- Increase heat to medium-high. Bring the mixture to a rolling boil, stirring occasionally. Continue boiling, without stirring, until the mixture reaches 300°F (150°C) on a candy thermometer (approximately 5-7 minutes).
- Immediately pour the hot toffee mixture evenly over the hazelnuts, spreading it into a thin layer using a metal spatula or wooden spoon.
- Quickly spread 1/2 cup (113g) semi-sweet chocolate chips over the warm toffee using a spatula until melted and evenly distributed.
- Sprinkle the remaining 1/4 cup (30g) hazelnuts over the chocolate, gently pressing them into the surface.
- Refrigerate until completely cool and the chocolate has hardened (at least 1 hour).
- Once firm, peel the toffee from the parchment paper and break into bite-sized pieces.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
158g
Fat
99g
Carbs
17g
