Hazelnut Toffee Crunch

  • Recipe By
  • Published Jun 20th
  • Ready In20m
  • Servings32
  • Calories123
This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!

Hazelnut Toffee Crunch Ingredients

The following are the ingredients needed to make delicious Hazelnut Toffee Crunch for 32 servings:

  • 1 1/2 cups milk chocolate chips
  • 1/2 cup white sugar
  • 1/2 cup butter (no substitutes)
  • 1 1/2 cups chopped hazelnuts
  • 2 tablespoons light corn syrup

Hazelnut Toffee Crunch Cooking Instructions

  • Prep10m
  • Cook10m
  • Ready In20m

To cook Hazelnut Toffee Crunch, you need about 10 minutes of preparation time. The time needed to cook this Hazelnut Toffee Crunch is about 10 minutes , and you can serve your Hazelnut Toffee Crunch within 20 minutes . The following are the steps to cook Hazelnut Toffee Crunch easily:

  1. 1 Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
  2. 2 Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
  3. 3 In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  4. 4 Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 123 calories; 9.3 grams of fat; 9.9 grams of carbohydrates; 1.5 grams of protein; 10 milligrams of cholesterol; 34 milligrams of sodium.

  1. Apr 15th 2009

    I really liked it, but wife thought it was tooooo choclatey and messy to eat. She will make it again tho, just for me!!

  2. Dec 6th 2008

    i just finished making this recipe. i made it twice this evening. the first time i used the full 1 1/2 cups of nuts, the 2nd time i only used 1 cup and it turned out much better, more toffee ...

  3. Feb 29th 2008

    Delicious!! Definitely need to toast the hazelnuts before using- it really enhances the flavor. The chocolate on ours was really gooey, even after refrigerated (maybe because we're in Hawa ...

  4. Dec 19th 2007

    Five stars because it's so delicious. I almost burned it, though, so be watchful when getting to the hard ball stage.

  5. Jan 20th 2007

    Just OK in my book. I like other toffee recipes I've collected better than this one. Hazelnut flavor tends to overpower the toffee.

  6. Dec 21st 2006

    I made this recipe a little backwards and it worked fine. I omitted the nuts (my kids don't like nuts), quadrupled the recipe, poured it into a butter jelly roll pan lined with buttered foil ...

  7. Nov 23rd 2005

    Very easy and yummy. I only had semi-sweet chocolate chips on hand, which was still good, but I think next time I will go for milk chocolate as the recipe says. Thanks for the recipe!

  8. Dec 22nd 2004

    Sooooooooo Good! So Easy! (used a candy thermometer to get it right) I just made it for Christmas gifts, but I don't think it's going to make the box.......Yumm!

  9. Feb 10th 2004

    This recipe is totally AMAZING. I made it for a girls night out and had to make it twice because the first batch never got there. Only comment: make sure the hazulnuts are roasted before y ...