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Chocolate toffee stacked on board with hazelnuts f
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5 from 6 votes

Homemade Chocolate Covered Toffee With Hazelnuts

Chocolate covered toffee with hazelnuts - buttery, nutty, chocolatey, crunchy - is simply mouthwatering! It is similar to Skor bars, but way better and easier to make than you think.
Prep Time15 minutes
Cook Time15 minutes
Chill1 hour
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings (change as needed): 30 -40 pieces
Author: Cheryl Avrich
US Measures - Metric

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)
US Measures - Metric

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.

Notes

  1. 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.
  2. 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. 
 
Nutrition values are estimates for one toffee piece (of 30). 
Calories: 200kcal | Carbohydrates: 23g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 74mg | Potassium: 88mg | Fiber: 1g | Sugar: 21g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg