Hazelnut-Chocolate Toffee Recipe




Hazelnut-Chocolate Toffee Ingredients

1 1/4 cup (2-1/2 sticks) unsalted butt
1 1/4 cup packed light-brown sugar
1/4 cup water
1 tbsp honey
1 cup toasted and skinned hazelnut choppe, d
1/4 tsp vanilla extract
1 cup semisweet chocolate chips (about 6, ounces)

A Recipe for
Hazelnut-Chocolate Toffee

 

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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This is a recipe for Hazelnut-Chocolate Toffee from the recipe cookbook of Recipes-to-go (Christmas)


Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




Hazelnut-Chocolate Toffee recipe - a tasty recipe for you to add to your collection!

A dessert without cheese is like a beautiful woman with only one eye.

Anthelme Brillat-Savarin



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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Hazelnut-Chocolate Toffee

The second day of a diet is always easier than the first. By the second day you're off it.

Jackie Gleason






Hazelnut-Chocolate Toffee Directions

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

Serves: 1

 

 

 

 

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Hazelnut-Chocolate Toffee Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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