Contest Winning Hazelnut Toffee Food

SALTED HAZELNUT TOFFEE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick silicone liner and coat it with cooking spray. Set aside.
• On another baking sheet, roast the hazelnuts until fragrant, 10 minutes. Remove them to a plate.
• Combine the butter, sugar and salt in a medium saucepan and bring to a boil, whisking until melted. Cook, whisking occasionally, until the mixture registers 300 degrees F on a candy thermometer. Immediately remove from the heat and stir in the hazelnuts. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula. Let dry for about 1 1/2 minutes, then scatter the chocolate chips on top. As they melt, spread the chocolate to the outer edges of the toffee with an offset spatula. Sprinkle with sea salt and freeze until set, about 30 minutes. Peel the toffee away from the silicone liner and transfer to a cutting board. Cut into pieces with a sharp knife. The toffee will keep, tightly covered, up to 1 week.

CONTEST-WINNING HAZELNUT TOFFEE

Steps:

• Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.

HAZELNUT TOFFEE

Steps:

• Place hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, about 15 minutes; set aside., In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally, until a thermometer reads 300°-310° (hard-crack stage). Remove from heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts. , Pour onto a greased baking sheet and spread to 1/4-in. thickness. Sprinkle with chocolate chips. Let stand until chocolate is melted, about 5 minutes; spread chocolate over toffee. Sprinkle with remaining 1/2 cup hazelnuts. Let stand 1 hour. Break into pieces.

HAZELNUT TOFFEE

Steps:

• Line a 13-in. x 9-in. x 2-in. pan with foil; coat the foil with nonstick cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage).
• Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour.
• In a microwave-safe bowl, melt the chocolate chips. Let stand for 1 hour. Break into bite-sized pieces. Store in the refrigerator. Yield: 1-3/4 pounds.
• Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

HAZELNUT TOFFEE

Steps:

• Line a 15 x 10 inch jellyroll pan with aluminum foil.
• Lightly coat with non-stick cooking spray.
• Sprinkle foil with 1 cup hazelnut pieces.
• In a large saucepan over medium high heat bring sugar, butter and water to a boil, stirring constantly.
• Cook, still stirring, 12 minutes or until a candy thermometer registers 310 degrees-hard crack stage.
• Pour hot mixture evenly over hazelnut pieces.
• Let stand 20 seconds.
• Sprinkle remaining hazelnuts on top.
• Chill for 30 minutes in your refrigerator.
• Turn out toffee onto a cutting board, remove foil.
• Break into pieces with a rolling pin.
• Store in an airtight container.
• Cooking time includes chill time.