Hazelnut Toffee
December 25, 2010
This is a really simple recipe that was inspired by reading Harold McGee's article in the NY Times. While I had been planning to make toffee for a while, using the microwave came into my consciousness only after reading McGee. The only caveat here is to use microwave on low power in the later stages - and to check the temperature of the syrup on a regular basis. I used hazelnuts here, but any chopped nuts (almonds, walnuts, pecans) will work as well.
Ingredients
- 1 cup sugar
- 1/2 cup butter
- 1/4 tbsp salt
- 1/4 cup water
- 1 tsp vanilla extract
- 3 oz bittersweet chocolate, chopped
- 1/2 cup hazelnuts, roasted, peeled and chopped
Preparation
Making the candy
- In a large microwave safe bowl, add the butter, sugar, salt and water. Microwave for about 3-4 minutes on high, till the mixture is foaming. Do not stir.
- On low power ( about 40% or so) microwave the mixture about a minute at a time, checking the temperature and texture every time. You are looking for the syrup to reach hard crack ( 300F) but not exceed 320F. If you do not have a candy thermometer, the color of the syrup is a fairly reliable guide - look for it to turn a deep golden brown. Take care not to do this on high power, or your syrup may separate. This process took me about 4 minutes, but will depend on your microwave.
- Once done, remove the syrup from the microwave and mix in the vanilla extract.
ASSEMBLY
- Pour out the syrup onto a cookie sheet lined with a silicone baking mat or parchment paper. Smooth it out using a spatula.
- Sprinkle the chopped chocolate over the syrup as evenly as possible. Let it rest for a few minutes till the chocolate has melted and turned shiny, and spread out the chocolate to coat the candy. Sprinkle the nuts onto the chocolate, and press lightly.
- Let it cool for about 30 minutes at room temperature, and an hour in the refrigerator after that.
- Remove from the refrigerator, break into chunks, and store in an airtight container.