Dark Chocolate Hazelnut Toffee

August 8, 2010

in American,Confections & Candies,Recipes


There are a number of reasons why food bloggers might plan a get together.

Perhaps it’s to finally meet long-time fellow food blogger friends in person.

Many times we get together for a worthy cause.

Since we love what we do, we are always looking for ways to learn and improve our craft; we’ll get together for that.

However, regardless of the circumstance that might bring us together there is one thing you can be certain of… rarely does one show up empty-handed.



Those who know me, know that I usually show up with a batch or two of french macarons. And, anyone who knows Rachael of La Fuji Mama knows without a doubt that she will most likely show up with a delicious batch of Fuji Nana’s Deadly Chocolate Almond Toffee.

Which, while we are on the subject I really think should be renamed to “Fuji Nana’s Dangerous Chocolate Almond Toffee” because:

a)You run the risk of not being able to control yourself once you have possession of said toffee.

b)You can end up with a chocolate dipped chin or a chocolate dipped lens.

c)You might turn your head at the bowl of oatmeal you had planned on having for breakfast, and have this instead.

So consider yourself warned…



Dark Chocolate Hazelnut Toffee
inspired from Fuji Nana’s Deadly Chocolate Almond Toffee

1 cup roasted unsalted hazelnuts
1 cup butter
1 cup granulated sugar
1 tablespoon hazelnut liqueur
1/4 teaspoon salt
1 1/2 cup dark chocolate chips
1/2 cup finely chopped or ground walnuts

1. Line a baking sheet with foil or a Silpat, spinkle the hazelnuts in a single layer over the over baking sheet to cover an area of approx 9 X 12; set aside.

2. In a heavy saucepan or copper pan combine butter, sugar and salt. Cook over high heat stirring constantly until the candy reaches 300 degrees F (Hard Crack stage) this step takes between 5 – 7 minutes. Remove for heat, stir in hazelnut liqueur, and quickly pour candy over the hazelnuts; allow to cool completely.

3. Melt chocolate in the microwave oven in intervals of 40 seconds at 50% power and stirring inbetween until chocolate is soft enough to spread. Spread chocolate mixture over cooled toffee and sprinkle with your favorite ground nut. Allow chocolate to cool completely before breaking toffee into bite-size pieces.


Here’s a batch of Fuji Nana’s Deadly Chocolate Almond Toffee I made a couple of weeks ago. Mmm Mmm Mmm…

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