1 1/4 c Unsalted butter
1 1/4 c Light brown sugar; packed
1/4 c Water
1 tb Honey
1 c Hazelnuts;
- toasted, skinned, 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 until the
mixture reaches 290°F (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.
Yield: 1 Pound
Recipe by An Edible Christmas cookbook by Irena Chalmers
