I have been obsessed with making Chocolate Hazelnut Buttercrunch Toffee for years for several reasons. I love it, plain and simple. It kills me to pay so much money for a few little pieces wrapped in pretty cellophane or cardboard. And, yes, I was intimidated to make it myself. I finally decided to tackle it, so in my usual fashion, I researched it to death before I tried it. I read 6 different recipes and a gazillion comments before adapting a recipe by David Lebovitz. Success! Buttery, nutty, chocolate-y, crunchy – scrumptious. Like Skor bars, but way better.
Don’t be intimidated by the candy thermometer like I was. I have never made candy before, but with good clear instructions (based on lots of research I promise) it’s really not difficult. The whole process takes about half an hour not including the setting time for the toffee to harden. It takes a bit of concentration and organization, but it’s totally worth it. I increased the size of the pan slightly in the recipe so the toffee will be a bit thinner than what you see in these pictures.
Variations: There are several variations you can use. I used crushed hazelnuts in the recipe, but almonds or pecans work perfectly too. You can crush all the nuts very finely for a more even look if you prefer. I also like to add some flaky salt (fleur de sel) and a light sprinkling of lime zest. And, you can use any type of chocolate – dark, semisweet, milk, bittersweet. I used dark Belgian chocolate from the Bulk Barn. Chocolate chips are fine too. Come to think of it, you can even add some finely chopped dried cranberries or other dried fruit as well.
If the deliciousness and easier-than-you-think still doesn’t convince you, the gift factor might. Wrap in little gift boxes or cellophane and you’ll be giving a gift that will surely be a delight.