|1 cup||Granulated sugar|
|1 tablespoon||Light corn syrup|
|⅓ cup||Chopped Oregon hazelnuts|
|8 ounces||Semi-sweet chocolate|
|⅔ cup||Finely chopped hazelnuts (Oregon hazelnuts)|
Melt butter in sauce pan. Add sugar, water and corn syrup. Cook to 290 or until a small amount forms a brittle thread in cold water.
Remove from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot water. Break toffee in small pieces and coat with chocolate, then roll in finely chopped hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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