CHOCOLATE HAZELNUT TOFFEE
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.
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