Best Chocolate Hazelnut Toffee Recipes

Chocolate-Hazelnut Toffee image

Provided by Martha Stewart

Time 1h15m

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 8

Vegetable oil cooking spray
4 sticks unsalted butter
2 2/3 cups sugar
1/3 cup water
1/4 cup light corn syrup
Salt
8 ounces bittersweet chocolate, melted
2/3 cup finely chopped toasted hazelnuts

Steps:

Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.
Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.

Cold Hazelnut Chocolate-Toffee Latte image

Provided by Bobby Flay

Categories beverage

Time 30m

Yield 2 cold lattes

Number Of Ingredients 9

Ice cubes made from 1 cup very strong, brewed hazelnut coffee (about 8)
1 cup very cold half-and-half or whole milk
1/4 cup Chocolate-Toffee Syrup, plus more for drizzling, recipe follows
Whipped cream, optional, for serving
1/2 cup pure cane sugar
3/4 cup heavy cream, warmed
6 ounces best-quality milk chocolate, chopped
Pinch of salt
1/2 teaspoon pure vanilla extract

Steps:

Combine the coffee ice cubes, half-and-half and 1/4 cup Chocolate-Toffee Syrup in a blender and blend until smooth. Pour into 2 glasses, top with whipped cream and drizzle with more of the syrup.
Cook the sugar in a medium, heavy saucepan over medium heat, undisturbed, until it begins to melt, then continue to cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling the pan, until the sugar is a deep golden caramel.
Remove from the heat and carefully add the warm cream down side of pan (the mixture will bubble and steam vigorously), return the caramel to the heat, add the chocolate and salt and stir until smooth. Remove the mixture from the heat and stir in the vanilla.

CHOCOLATE HAZELNUT TOFFEE image

Yield 1 9X11

Number Of Ingredients 8

Vegetable oil cooking spray
4 sticks unsalted butter
2 2/3 cups sugar
1/3 cup water
1/4 cup light corn syrup
Salt
8 ounces bittersweet chocolate, melted
2/3 cup finely chopped toasted hazelnuts

Steps:

Directions Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Melt butter and sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool. Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.