Quick, easy and economical to make, Hazelnut Toffee is a super crunchy homemade sweet. It will keep for several weeks in an airtight container.
4 oz. plus
1 teaspoon butter
3 oz. hazelnuts, shelled, peeled and chopped
8 oz. soft brown sugar
4 fl. oz. golden syrup
1 teaspoon vanilla essence
Using the teaspoon of butter, lightly grease an 8-inch square tin and set aside.
In a medium-sized, heavy-bottomed saucepan, melt the remaining butter with the hazelnuts, sugar, syrup and vanilla essence over moderate heat, stirring until the sugar has dissolved.
Bring the mixture to the boil and continue boiling, stirring frequently, until it reaches 275°F on a sugar thermometer or until a little of the mixture dropped into cold water hardens immediately. be careful not to let the mixture brown.
Remove the pan from the heat and pour the toffee into the greased tin. When the toffee is almost set, mark it into squares with a knife. When the toffee is completely set, lift out the whole toffee, break into pieces and store.