Hazelnut-chocolate toffee

 
                         HAZELNUT-CHOCOLATE TOFFEE
 
 Recipe By     : dave prelip 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  c             (2-1/2 sticks) unsalted butter
    1 1/4  c             Packed light-brown sugar
      1/4  c             Water
    1      tb            Honey
    1      c             Toasted, skinned hazelnuts  -- chopped
      1/4  ts            Vanilla extract
    1      c             Semisweet chocolate chips (6 oz)
 
   Butter a small baking sheet. Melt the butter over low heat in a large
   heavy saucepan. Add the sugar, water, and honey and stir constantly
   until melted, using a wooden spoon. Increase the heat to moderately
   high and continue cooking for 15 minutes, or till the mixture reaches
   290 degrees (hard-ball stage) on a candy thermometer, stirring often
   with a wooden spatula, scraping the bottom of the pan to make sure
   the mixture is not sticking. Remove the pan from the heat and stir in
   the chopped nuts and vanilla extract. Pour the toffee evenly onto the
   prepared baking sheet. Cool about 5 minutes, until the surface is
   barely set. Sprinkle the top of the toffee with the chocolate chips.
   Let stand about 10 minutes, until the toffee is completely set and
   the chocolate is melted. Spread the chocolate evenly in a thin layer
   over the toffee. Cool completely until the chocolate is firm. Break
   the toffee into rough pieces and store in an airtight container for
   up to 5 days.  Makes about 1 pound. Source: "An Edible Christmas"
   cookbook by Irena Chalmers Reformatted by: CYGNUS, HCPM52C
 
                    
 
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