Hazelnut Butter Toffee

Made this today. I doubled the recipe and made it in a half sheet pan lined with silpat ( the silpat is ideal for this application). This worked out perfectly. I used half pecans, half hazelnuts (did I skin the hazelnuts? Heck no) and 70% El Rey bittersweet chocolate. It is so very easy to make, tastes darn good and I am sure has to be very bad for you. But I loved it. I also made an almost idntical recipe by Flo Braker (same amount of sugar/corn syrup in total but a bit less corn syrup and more sugar). She called for 2 cups of nuts and a little less chocolate. Tastes the same as yours, tracy except has more nuts. So I conclude that you could add more nuts if desired. One little trick that Flo uses makes the process a bit easier. Instead of speading half the nuts on the sheet pan and pouring over, she dumps half the nuts into the pot with the sugar syrup just before pouring. I think it facilitates a more even spread of the nuts.

Scrumptious! So yummy - and I'm not even a candy eater. Made this for the second time today - experimenting with stuff to give away at Christmas. It is very easy and doesn't take long once you get organized. The first time I did my inevitable trick of burning the nuts while prepping everything else, so had to start all over. The second time I watched the nuts, got them out the way, then melted the chocolate slowly while stirring the toffee. There is one alarming part for newcomers to toffee (and I don't make that much so I'm still a novice) and that is that the dissolved sugar sort of looks like sludge at the bottom of the pan and you wonder if everything will be ok. It will be. As soon as it comes to the boil and gradually changes colour you know everything is fine. The first time I made it with toasted hazelnuts as the recipe suggests, but the second time I got lazy (takes a while to skin the hazelnuts) and used toasted chopped pecans. Both were delicious. The chocolate I used was bittersweet Callebaut (70% cocoa solids) mixed with a Valrhona milk chocolate (40% cocoa solids). Thanks for another winner, Tracy.

Very good and so easy to make. Used pecans and topped with Lindt and Ghirardelli bittersweet chocolate, everyone loved this toffee. Will try silpat instead of wax paper next time. Thanks again, Tracy.

Just perfect and delicious! Was easy and quick.

This is a great recipe, I've used macadamias and almonds. Great teacher gift.