Best Hazelnut Toffee Squares Recipes

HAZELNUT TOFFEE

Steps:

• Place hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, about 15 minutes; set aside., In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally, until a thermometer reads 300°-310° (hard-crack stage). Remove from heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts. , Pour onto a greased baking sheet and spread to 1/4-in. thickness. Sprinkle with chocolate chips. Let stand until chocolate is melted, about 5 minutes; spread chocolate over toffee. Sprinkle with remaining 1/2 cup hazelnuts. Let stand 1 hour. Break into pieces.

HAZELNUT BARS

Steps:

• Grind 1 cup hazelnuts in a food processor. Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment paper-lined baking sheet and sprinkle with brown sugar. Bake at 350 degrees F until golden, 15 minutes; let cool. Serve with chocolate-hazelnut spread for dipping.

SALTED HAZELNUT TOFFEE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick silicone liner and coat it with cooking spray. Set aside.
• On another baking sheet, roast the hazelnuts until fragrant, 10 minutes. Remove them to a plate.
• Combine the butter, sugar and salt in a medium saucepan and bring to a boil, whisking until melted. Cook, whisking occasionally, until the mixture registers 300 degrees F on a candy thermometer. Immediately remove from the heat and stir in the hazelnuts. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula. Let dry for about 1 1/2 minutes, then scatter the chocolate chips on top. As they melt, spread the chocolate to the outer edges of the toffee with an offset spatula. Sprinkle with sea salt and freeze until set, about 30 minutes. Peel the toffee away from the silicone liner and transfer to a cutting board. Cut into pieces with a sharp knife. The toffee will keep, tightly covered, up to 1 week.

HAZELNUT TOFFEE CRUNCH

Steps:

• Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
• 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.
• 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.
• 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.

HAZELNUT TOFFEE SQUARES

Steps:

• Heat the oven to 350 degrees F. Lightly grease a 13x9-inch baking pan. With a wooden spoon or a mixer, cream the butter and brown sugar until smooth and no lumps remain. Add the egg yolk, vanilla, and salt; beat until well blended. Add the flour; mix until dough begins to come together (if you're using an electric mixer, set it on low speed). Pat the dough into the pan. Bake until dough begins to pull away from the sides of the pan and keeps a slight indentation when pressed lightly, 26 to 28 minutes. Meanwhile, melt the chocolate and the milk in a double boiler, stirring as little as possible to prevent separating. Pour the warm ganache over the warm baked cookie crust and spread it evenly. Sprinkle with the nuts and let cool completely until chocolate has set, about 4 hours. Cut into 1 1/2-inch squares.

CHOCOLATE-HAZELNUT TOFFEE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.
• Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.