How To make Hazelnut Chocolate Toffee
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
How To make Hazelnut Chocolate Toffee's Videos
Hazelnut Toffee (Toffee Trilogy Part 1) | Pastry Maestra
What is toffee? Is it a buttercrunch, or butterscotch? Is the butterscotch the same thing as the buttercrunch? Is there a difference? If those questions sound familiar to you, don’t worry, because many, many people – my students included – ask the same! Have no fear because the time has come to resolve this dilemma once and for all, so watch my video tutorial and learn how to make your own hazelnut toffee from scratch!
The RECIPE is here:
THE TOFFEE TRILOGY – PART TWO – THE BUTTERCRUNCH:
THE TOFFEE TRILOGY – PART THREE – THE BUTTERSCOTCH:
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Panning Machine - Coating chocolate
A short introduction of how to use the panning machine of Chocolate World Belgium.
Designed specifically to simplify the task of coating products such as hazelnuts, almonds, pistachio nuts, pine nuts, coffee grains, etc. with chocolate.
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EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
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Indulgent Hazelnut Meringue Tower | Gordon Ramsay
A show stopping dessert. The only real danger with this is the fact that your guests will be desperate for seconds. Delicious.
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Buttercrunch Toffee Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Buttercrunch Toffee. This is the perfect confection - finely chopped toasted almonds, lots of dark chocolate, and buttery smooth, crunchy toffee. It is so addictive.
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Chocolate Hazelnut Saltine Toffee
Learn how to make Chocolate Hazelnut Saltine Toffee in just a few steps.
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