BUTTER TOFFEE HAZELNUTS AND DARK CHOCOLATE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 40 medium pieces
Number Of Ingredients 9
Steps:
- In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes.
- Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, Tempered Chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces.
- Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any excess water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1-ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.
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Alexis Wright
[email protected]I've never made toffee before, but this recipe made it so easy. The toffee hazelnuts turned out perfectly and they were delicious.
Crystal Pressley
[email protected]These toffee hazelnuts are so easy to make and they're always a hit. I love to make them for parties and potlucks.
Fuad Shittu
[email protected]I'm not a big fan of toffee, but I loved these toffee hazelnuts. They're the perfect balance of sweet and salty.
Ayaz Tariq
[email protected]These toffee hazelnuts are a bit pricey to make, but they're worth it. They're so delicious and they make a great gift.
Sinenhlanhla Ngcobo
[email protected]I love the combination of butter toffee and hazelnuts. It's a classic flavor combination that never gets old.
Sabastian Tahmim
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great recipe to have on hand for when you need a quick and easy dessert.
bereket teferi
[email protected]These toffee hazelnuts are the perfect gift for any occasion. They're delicious and they look really impressive.
Tammy Shoemaker
[email protected]I made these toffee hazelnuts for a party and they were a huge hit! Everyone loved them.
Ahmed Alaaeldin
[email protected]The toffee hazelnuts were a little too sweet for my taste, but the dark chocolate helped to balance out the flavor.
Purepunjabi 1122
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make these toffee hazelnuts without any problems.
Yourlocalol Alyssa
[email protected]These butter toffee hazelnuts and dark chocolate are the perfect sweet and salty snack. They're so easy to make and they're always a hit with my friends and family.