Hazelnut Toffee
Hazelnut Toffee might be a good recipe to expand your side dish recipe box. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.03 per serving. One portion of this dish contains around 12g of protein, 46g of fat, and a total of 764 calories. This recipe from Cook Like a Champion Blog requires corn syrup, kosher salt, skinned black gram, and water. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 105 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. If you like this recipe, take a look at these similar recipes: Hazelnut Toffee, Hazelnut Toffee, and Chocolate-Hazelnut Toffee.
Servings: 4
Ingredients:
¼ cup corn syrup
½ kosher salt
1 cup skinned, toasted hazelnuts (or other nut)
¾ cup sugar
2 sticks (1 cup) unsalted butter
3 tablespoons water
Equipment:
baking sheet
wax paper
candy thermometer
sauce pan
kitchen thermometer
spatula
frying pan
Cooking instruction summary:
Line a large, rimmed baking sheet with a nonstick baking mat, parchment or wax paper. If using parchment or wax paper, lightly spray with nonstick cooking spray. Set aside.Combine the butter, sugar, corn syrup, water and salt in the medium saucepan and attach a candy thermometer. Place the pan over medium heat and cook, stirring frequently with a rubber spatula, until the mixture is dark amber and reaches 300ºF (the hard crack stage), 20-25 minutes. As soon as the mixture reaches 300º, remove the pan from the heat and remove the thermometer. Stir in the hazelnuts and pour the mixture onto the prepared baking sheet. Use the spatula to spread it out to an even thickness (about ¼-inch). Allow the mixture to cool at room temperature for about an hour. Break up the toffee into large chunks and store in an airtight container at room temperature. It will keep a couple weeks, but you won't need it to last that long. Trust me.
Step by step:
1. Line a large, rimmed baking sheet with a nonstick baking mat, parchment or wax paper. If using parchment or wax paper, lightly spray with nonstick cooking spray. Set aside.
2. Combine the butter, sugar, corn syrup, water and salt in the medium saucepan and attach a candy thermometer.
3. Place the pan over medium heat and cook, stirring frequently with a rubber spatula, until the mixture is dark amber and reaches 300ºF (the hard crack stage), 20-25 minutes. As soon as the mixture reaches 300º, remove the pan from the heat and remove the thermometer. Stir in the hazelnuts and pour the mixture onto the prepared baking sheet. Use the spatula to spread it out to an even thickness (about ¼-inch). Allow the mixture to cool at room temperature for about an hour. Break up the toffee into large chunks and store in an airtight container at room temperature. It will keep a couple weeks, but you won't need it to last that long. Trust me.
Nutrition Information:
covered percent of daily need
