Hazelnut-Chocolate Toffee

* Exported from MasterCook *

HAZELNUT-CHOCOLATE TOFFEE

Recipe By : dave prelip <dprelip@dodgenet.com>
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c unsalted butter -- (2-1/2 sticks)
1 1/4 c Packed light-brown sugar
1/4 c Water
1 tb Honey
1 c Toasted, skinned hazelnuts -- chopped
1/4 t 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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