*  Exported from  MasterCook Mac  *

                       HAZELNUT-CHOCOLATE TOFFEE

Recipe By     : dave prelip <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Candies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4  c             (2-1/2 sticks) unsalted butter
  1 1/4  c             Packed light-brown sugar
    1/4  c             Water
  1      tb            Honey
  1      c             Toasted, skinned hazelnuts  -- chopped
    1/4  ts            Vanilla extract
  1      c             Semisweet chocolate chips (6 oz)

 Butter a small baking sheet. Melt the butter over low heat in a large
 heavy saucepan. Add the sugar, water, and honey and stir constantly
 until melted, using a wooden spoon. Increase the heat to moderately
 high and continue cooking for 15 minutes, or till the mixture reaches
 290 degrees (hard-ball stage) on a candy thermometer, stirring often
 with a wooden spatula, scraping the bottom of the pan to make sure
 the mixture is not sticking. Remove the pan from the heat and stir in
 the chopped nuts and vanilla extract. Pour the toffee evenly onto the
 prepared baking sheet. Cool about 5 minutes, until the surface is
 barely set. Sprinkle the top of the toffee with the chocolate chips.
 Let stand about 10 minutes, until the toffee is completely set and
 the chocolate is melted. Spread the chocolate evenly in a thin layer
 over the toffee. Cool completely until the chocolate is firm. Break
 the toffee into rough pieces and store in an airtight container for
 up to 5 days.  Makes about 1 pound. Source: "An Edible Christmas"
 cookbook by Irena Chalmers Reformatted by: CYGNUS, HCPM52C



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