Chocolate Covered Toffee With Hazelnuts
Chocolate covered toffee with hazelnuts – buttery, nutty, chocolatey, crunchy – is simply mouthwatering! Homemade toffee is similar to Skor bars, but way better. And it’s easier to make than you think.
I have been obsessed with making chocolate toffee for years because 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 extensively before I tried it. I read 6 different recipes and a gazillion comments before adapting a recipe by David Lebovitz. Success! It’s the best toffee recipe I’ve ever made.
If this is your first time using a candy thermometer, don’t be intimidated like I was. I have never made candy before, but with good clear instructions (based on lots of research I promise) candy making is really not difficult.
What to expect
The bottom line is melt-in-your-mouth buttery toffee covered in a thin layer of chocolate and topped with toasted crushed nuts. Devine!
The cooking process for this homemade candy recipe only takes about 30 minutes 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 sheet pan slightly in the recipe so the toffee will be a bit thinner than what you see in these pictures.
If the deliciousness and easier-than-you-think still don’t convince you, the gift factor might. During the holiday season or for special occasions, package your delicious toffee in little gift boxes or cellophane for a gift that will be truly appreciated.
Ingredients – tailored to your taste
Unsalted butter, white sugar, brown sugar, vanilla, baking soda, hazelnuts, chocolate
Variations
Nuts: I use crushed hazelnuts, but almonds, pistachios or pecans work perfectly too. In fact, using nuts without skins is a big shortcut. You can crush all the nuts very finely for a more even look if you prefer.
Chocolate: Any type of chocolate will work – dark, semisweet, bittersweet or milk chocolate chips or chunks. I used dark Belgian chocolate from a bulk food store. Chocolate chips are fine too.
Garnish: I like to add some flaky salt (fleur de sel) and a light sprinkling of lime zest. Or try some finely chopped dried cranberries or other dried fruit if you like.
Step by step instructions
Tip
If you follow the clear, detailed instructions carefully, you will be a big success! They are based on lots of research and testing.
Shortcut
Buy hazelnuts with skins already removed. Or, instead, use other nuts like almonds, shelled pistachios or pecans where there is no need to remove the skins. This will save a step.
Make Ahead
The chocolate toffee can be stored in an airtight container or ziploc bag at room temperature, in the fridge, or in the freezer (see recipe notes).
More sweet treats
- super moist banana bread
- mini cinnamon rolls with puff pastry
- white chocolate bark
- lemon blueberry loaf
And be sure to check out these delicious homemade easy sweet snacks.(30 minutes or less plus chill time for some)
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Homemade Chocolate Covered Toffee With Hazelnuts
Equipment
- candy thermometer (see option if you don't have one)
Ingredients
- 1 cup hazelnuts, Note 1
Toffee
- 1 cup butter (2 sticks)
- 2 cups white sugar
- 1/2 cup brown sugar, packed
- 4 tablespoon water
- 1/2 teaspoon baking soda
- 2 teaspoon vanilla extract
Chocolate layer and garnish
- 10 ounces dark, semi-sweet or milk chocolate, chopped or ~1 3/4 cups chocolate chips
- Optional: 1 teaspoon lime zest (2 limes); and/or 1 teaspoon flaky sea salt (fleur de sel)
Instructions
- TOAST HAZELNUTS: Heat oven to 350F/177C. Place nuts in a pan and bake for 6-9 minutes until lightly brown and fragrant. Let cool. To remove skins from hazelnuts, grab a bunch in your hands and rub your hands together. The skins will rub off easily. It's fine if a few bits of skin remain. To crush nuts finely, pulse in processor or place in a bag and smash them on a wood board with the bottom of a heavy glass or handle of a big knife. Shortcut:, Toast crushed or slivered almonds instead for 5-7 minutes.
- GET ORGANIZED: This is important for this recipe as there is a point where things need to flow quickly. It is best to make the toffee with a candy thermometer (but I have noted below what to do if you don't have one). 1. Check the accuracy of your candy thermometer. Boil water in the pot you'll be using and see if your thermometer reaches 212 degrees F (100C) – the correct temperature for boiling. If it doesn't, you will have to adjust the final temperature of the toffee accordingly. 2. Prepare your pan that should be about 18 x 12 inches/46 x 30 cm (or slightly bigger). This will give you a good thickness for the toffee. Line pan with parchment paper with an overhang on the sides. Or use tin foil, sprayed with oil. 3. Have a glass of ice water ready (this is critical if you are not using a thermometer, but I use this as a back up as well). 4. Have the baking soda and vanilla ready to add as soon as it is needed.
- MAKE THE TOFFEE: In a heavy bottomed medium sauce pan fitted with a candy thermometer, heat butter, water and white and brown sugars on medium high heat to a slow boil, stirring occasionally. When mixture starts to boil, lower heat to medium heat. Stir mixture occasionally, not often. Watch the thermometer. The final temperature you want is 300F (305F max). When the thermometer reaches 285F (140C), stop all stirring and wait until the thermometer reaches 300F (149C). It will be a dark amber color. If not using a thermometer (or to double check), drip a small strand of toffee mixture into the ice cold water. If it turns brittle immediately and it easily cracks in half, it's ready. Remove from the heat. Stir in baking soda and vanilla (mixture will bubble up).
- ASSEMBLE AND FINISH: …..1. QUICKLY pour the hot toffee into the prepared pan, spreading evenly. Let it cool for a few minutes just until it is firm enough to leave a soft fingerprint when pressed. 2. Spread chocolate evenly over toffee. Let it sit for 2 minutes (the hot toffee will melt the chocolate), then spread it with a knife or spatula evenly over the surface. 3. Add crushed nuts over chocolate and very gently press with the palms of your hands to make sure they stick. 4. Sprinkle on sea salt and/or lime zest if using. Place the pan in the fridge until hardened. Or leave on counter to harden, but it will take longer. 5. Break it up into pieces with your hands.
Recipe Notes
- Nut options: Instead of hazelnuts, you can use almonds, pistachios or pecans. Using nuts without skins is a big shortcut as you don’t have to remove the skins like you do with hazelnuts. You can crush all the nuts very finely for a more even look if you prefer.
- Make Ahead:
- Store: The chocolate toffee can be stored in an airtight container or ziploc bag for a week at room temperature or 2 weeks in the fridge.
- Freeze: To freeze, place toffee pieces on a baking sheet and freeze for 1-2 hours. Then place frozen pieces in a ziploc bag or airtight, freezer-safe container and freeze for up to 3 months.
