hazelnut-chocolate toffee

How To Make hazelnut-chocolate toffee

• 1

  Butter a small baking sheet.
• 2

  Melt the butter over low heat in a large heavy saucepan.
• 3

  Add the sugar, water, and honey and stir constantly until melted, using a wooden spoon.
• 4

  Increase the heat to moderately high and continue cooking for 15 minutes, or until 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.
• 5

  Remove the pan from the heat and stir in the chopped nuts and vanilla extract.
• 6

  Pour the toffee evenly onto the prepared baking sheet.
• 7

  Cool about 5 minutes, until the surface is barely set.
• 8

  Sprinkle the top of the toffee with the chocolate chips.
• 9

  Let stand about 10 minutes, until the toffee is completely set and the chocolate is melted.
• 10

  Spread the chocolate evenly in a thin layer over the toffee.
• 11

  Cool completely until the chocolate is firm.
• 12

  Break the toffee into rough pieces and store in an airtight container for up to 5 days.
• 13

  Makes about 1 pound.
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