Hazelnut-chocolate toffee

 
                         HAZELNUT-CHOCOLATE TOFFEE
 
 Recipe By     : dave prelip 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  c             unsalted butter -- (2-1/2 sticks)
    1 1/4  c             Packed light-brown sugar
      1/4  c             Water
    1      tb            Honey
    1      c             Toasted, skinned hazelnuts -- chopped
      1/4  t             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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