Contest-Winning Hazelnut Toffee

Hazelnut-chocolate anything is a winner in my book. It’s the same combo that makes Nutella—the Italian spread—so utterly chocolatey, creamy and richly nutty. Those great flavors are right here in this hazelnut toffee. The buttery toffee is packed with real hazelnuts, and the semisweet chocolate topping is finished with more hazelnuts to boot. There’s no shortage of that Nutella-like flavor, but since it’s coupled with toasty, rich toffee, it’s an even more satisfying treat.

Here’s a pro tip: Before you start cooking the sugar, make sure every ingredient, tool and pan is ready and available within your reach. Everything starts happening quickly, so make sure you’re ready for it!

Ingredients for Hazelnut Toffee

• Butter: Toffee is very buttery. Since the ingredient plays such a major role, it’s worth splurging on the best butter to give your toffee a quality flavor.
• Sugar: Granulated sugar sweetens the hazelnut toffee.
• Light corn syrup: Make sure you’re buying light corn syrup, not dark corn syrup, to keep the toffee’s signature golden-brown color. We want to get that color from the cooked granulated sugar, not from the corn syrup.
• Hazelnuts: It’s not necessary, but I recommend you toast the nuts before using them. This trick makes it easier to remove the hazelnut skins, too.
• Semisweet chocolate chips: I’ve always found it to be worth splurging on the best chocolate chips when making candy. Since candies are so small, every bite counts—both in terms of texture and flavor.

Directions

Step 1: Prepare the baking pan and saucepan

Line a 13×9-inch baking pan with aluminum foil. Coat the foil with cooking spray and set the pan aside. Butter the sides of a large, heavy saucepan with the 2 teaspoons of butter.

Test Kitchen Tip: Test your candy thermometer before each use. In a small saucepan, bring water to a boil and insert the thermometer. It should read 212°F. Adjust your recipe temperature up or down based on your test.

Step 2: Make the toffee

Cube the remaining butter and place it in the large saucepan. Add in the granulated sugar, water and light corn syrup.

Cook and stir the mixture over medium heat until it turns golden brown and a candy thermometer reads 300°, which is the hard crack stage.

Step 3: Stir in the hazelnuts

Remove the saucepan from the heat and stir in the hazelnuts.

Step 4: Pour the toffee into the baking pan

Without scraping the toffee from the saucepan, pour it into the prepared 13×9-inch baking pan. Use a mini offset spatula to spread it out evenly.

Let the toffee stand at room temperature until it’s cool, about one hour.

Step 5: Add the toppings

Melt the chocolate chips in the microwave in short 20-second bursts, stirring between each interval until the chocolate is completely smooth.

Spread the chocolate evenly over the toffee. Sprinkle it with the hazelnuts, pressing down gently. Let the toffee stand for one hour.

Editor’s Tip: Chocolate is easily susceptible to burning, especially in the microwave. I always prefer to melt chocolate in a double boiler — that is, with a glass bowl sitting on top of a small saucepan filled with 1 inch of simmering water. Just make sure no water touches the bottom of the bowl or gets into it, or the chocolate will be ruined.

Step 6: Break it into pieces

Break the hazelnut toffee into bite-sized pieces and enjoy!

Recipe Variations

• Almond Delight Toffee: There are more than just almonds in this ultra-gourmet version! Omit the hazelnuts and prepare the toffee as directed, stirring in 1/2 cup of sliced almonds. After you spread the toffee in the pan, sprinkle 8 ounces of chopped dark chocolate candy bars over the hot toffee. Spread the melted chocolate out with a knife. Sprinkle 1 cup of toasted, chopped pecans, 1/4 cup of chopped, dry-roasted peanuts and 3 tablespoons of halved, chocolate-covered coffee beans. Drizzle the toffee with 4 ounces of melted white baking chocolate.
• Double-Chocolate Toffee: This almonds-only version uses two different kinds of chocolate for the toffee topping. Toast 2 cups of coarsely chopped almonds. Combine 1 cup each of semisweet chocolate chips and milk chocolate chips. Prepare the toffee as directed and stir in 1 cup of the almonds. Spread the toffee in the pan, then sprinkle the chocolate chips over the hot toffee. Spread it out with a knife once they’re melted. Sprinkle the toffee with the remaining almonds.
• English Toffee: Omit the hazelnuts and topping ingredients and prepare the toffee as directed. Spread the toffee in the pan. Sprinkle 1 cup of milk chocolate chips over the hot toffee, and spread it out with a knife once it’s melted. Sprinkle the toffee with 1 cup of chopped pecans.

How to Store Hazelnut Toffee

Store hazelnut toffee in an airtight container in the fridge for up to two weeks. Make sure the container lid is snapped tightly closed, as chocolate can easily absorb funky fridge smells.

Can you freeze hazelnut toffee?

Yes, you can freeze hazelnut toffee. Wrap each toffee piece well in parchment or waxed paper and transfer them to an airtight container or zip-top bag. Freeze the toffee for up to two months and thaw it overnight in the fridge whenever you’re ready to enjoy it.

Hazelnut Toffee Tips

What’s the difference between toffee and brittle?

The difference between toffee and brittle is that toffee contains enriching ingredients like milk and butter, and brittle does not. Brittle also cooks in the oven, not on the stovetop like toffee.

Can you substitute the corn syrup for something else?

No, don’t substitute the corn syrup for other ingredients. It helps prevent crystallization and keeps the toffee’s texture smooth, rather than grainy. Plus, corn syrup gives the toffee that beautiful sheen once it’s hardened.

How do you serve hazelnut toffee?

Serve hazelnut toffee on a Christmas cookie tray to add a little more variety to the offerings. In the same vein, I like to include it on a holiday dessert table to offer guests a little treat if they don’t want to commit to pies, cakes, cookies or bars.

Hazelnut toffee pairs well with port, buttery chardonnay, an espresso martini, an Irish coffee (especially if you swap the creme de menthe for Frangelico) or a good glass of whiskey or brandy. For nonalcoholic drinks, try a hazelnut mocha coffee, a super-thick Italian hot chocolate or spiced apple cider.