Recipe: Chocolate Hazelnut Toffee

CHOCOLATE HAZELNUT TOFFEE

1 cup butter
1 cup granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped Oregon hazelnuts
6 to 8 squares (1 ounce each) semisweet chocolate
2/3 cup finely chopped Oregon hazelnuts (for coating)

Butter a baking sheet; set aside.

Melt butter in saucepan. Add sugar, 3 tablespoons water and corn syrup. Cook to 290 degrees F or until a small amount forms a brittle thread in cold water.

Remove from heat. Stir in the 1/3 cup chopped hazelnuts. Spread evenly on the prepared baking sheet; set aside.

Melt chocolate over hot water.

Break toffee into small pieces and coat with chocolate, then roll in finely chopped hazelnuts.