{"id":247992,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/contest-winning-hazelnut-toffee\/"},"modified":"2022-12-18T04:30:40","modified_gmt":"2022-12-18T10:30:40","slug":"contest-winning-hazelnut-toffee","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-hazelnut-toffee\/","title":{"rendered":"Contest-Winning Hazelnut Toffee"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

This is one of my most-asked-for recipes. It’s sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon<\/p>\n","protected":false},"author":7061,"featured_media":247996,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305843,306980,306989,304423,304328,304288,305487,303966,307468,304408,304368,306848,304268,307449,324623,304016,307005,304005,305874,304353],"categories-v2":[311481,310014,311502,310031,308821,308319,308984,308481,259620,310796,308495,310477,308813,308745,309603,259483,310465,309177,308579,310051,308549,311522,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Contest-Winning Butter Pecan Ice Cream","post_link":"\/recipes\/contest-winning-butter-pecan-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/Contest-Winning-Butter-Pecan-Ice-Cream_EXPS_FT24_23215_JR_0315_1.jpg"},{"post_title":"Butter Toffee","post_link":"\/recipes\/aunt-rose-s-fantastic-butter-toffee\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_7860_LeticiaAlmeida_07.jpg"},{"post_title":"Creamy Hazelnut Pie","post_link":"\/recipes\/creamy-hazelnut-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps163359_THCA163696B03_17_11b.jpg"},{"post_title":"Hazelnut Chocolate Mousse","post_link":"\/recipes\/hazelnut-chocolate-mousse\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hazelnut-Chocolate-Mousse_exps137386_SD2401788A06_12_3b_RMS.jpg"},{"post_title":"Chocolate Hazelnut Torte","post_link":"\/recipes\/chocolate-hazelnut-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Hazelnut-Torte_EXPS_HBMZ18_40859_E07_12_5b.jpg"},{"post_title":"Toffee Coffee Cake","post_link":"\/recipes\/toffee-coffee-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps7410_FB153741B05_27_1b.jpg"},{"post_title":"English Toffee","post_link":"\/recipes\/english-toffee\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19483_TH10301D41D.jpg"},{"post_title":"Contest-Winning Sugar 'n' Spice Nuts","post_link":"\/recipes\/contest-winning-sugar-n-spice-nuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34651_SD990853D33D_RMS-2.jpg"},{"post_title":"Chocolate-Hazelnut Butter","post_link":"\/recipes\/chocolate-hazelnut-butter\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Hazelnut-Butter_exps133505_CP143300D01_16_5bC_RMS.jpg"},{"post_title":"Pumpkin Seed Toffee","post_link":"\/recipes\/pumpkin-seed-toffee\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Seed-Toffee_EXPS_PCBZ19_41413_E09_17_1b.jpg"},{"post_title":"Hazelnut Whipped Cream","post_link":"\/recipes\/hazelnut-whipped-cream\/","post_image":"\/wp-content\/uploads\/2020\/03\/Hazelnut-Whipped-Cream_EXPS_CIMZ19_235969_B01_10_7b.jpg"},{"post_title":"Toffee Candy","post_link":"\/recipes\/toffee-candy\/","post_image":"\/wp-content\/uploads\/2017\/09\/Toffee-Candy_exps135342_CW2235111A05_18_3b_RMS.jpg"},{"post_title":"Hazelnut Mocha Coffee","post_link":"\/recipes\/hazelnut-mocha-coffee\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hazelnut-Mocha-Coffee_EXPS_BMZ20_164796_B10_23_11b.jpg"},{"post_title":"Almond Toffee","post_link":"\/recipes\/almond-toffee\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20092_HGC1753649D29.jpg"},{"post_title":"Hazelnut Coffee","post_link":"\/recipes\/hazelnut-coffee\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps133924_THCA2180111D03_03_4b_WEB.jpg"},{"post_title":"Hazelnut Brownies","post_link":"\/recipes\/hazelnut-brownies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24494_TH10602D29B.jpg"},{"post_title":"Hazelnut Hot Chocolate","post_link":"\/recipes\/hazelnut-hot-chocolate\/","post_image":"\/wp-content\/uploads\/2018\/05\/Hazelnut-Hot-Chocolate_EXPS_HPLBZ18_40379_C05_16_3b.jpg"},{"post_title":"Hazelnut Toffee","post_link":"\/recipes\/hazelnut-toffee\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hazelnut-Toffee_EXPS_THD17_7686_C08_10_3b.jpg"},{"post_title":"Hazelnut Torte","post_link":"\/recipes\/hazelnut-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8023_BB2121C55.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Contest-Winning-Hazelnut-Toffee_EXPS_UCSBZ17_28456_C05_16_2b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-hazelnut-toffee\/","name":"Contest-Winning Hazelnut Toffee","datePublished":"2018-01-01","dateModified":"2022-12-18","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Contest-Winning-Hazelnut-Toffee_EXPS_UCSBZ17_28456_C05_16_2b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish.\r\n-Joanne Simpson\r\nPortland, Oregon","recipeIngredient":["2 teaspoons plus 1 cup butter, divided","1 cup sugar","3 tablespoons water","1 tablespoon light corn syrup","1\/3 cup chopped hazelnuts","TOPPING:","2 cups (12 ounces each) semisweet chocolate chips","1\/2 cup finely chopped hazelnuts"],"recipeInstructions":[{"@type":"HowToStep","text":"Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)."},{"@type":"HowToStep","text":"Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour."},{"@type":"HowToStep","text":"In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour."},{"@type":"HowToStep","text":"Break into bite-sized pieces. Store in the refrigerator."}],"recipeYield":"about 1-3\/4 pounds","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 229 calories","fatContent":"16g fat (9g saturated fat)","cholesterolContent":"18mg cholesterol","sodiumContent":"58mg sodium","carbohydrateContent":"24g carbohydrate (21g sugars","fiberContent":"2g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHammer"},"reviewBody":"

This was a total fail for me. I binned the whole thing. First of all, my candy thermometer barely hit 250 and it started burning. The recipe does not say what temperature to cook at so I did med\/low. I stopped and proceeded as it was going to burn. I let the toffee cool for a couple of hours and proceeded with the chocolate application according to the recipe. I let it cool for a couple of hours as well. When I was cutting and breaking it up it completely de-laminated...the chocolate came apart from the toffee. The flavour of the toffee was good. I made it with chopped roasted almonds. But it was a total mess. <\/p>

<\/p>

All the shards were either toffee or chocolate - completely apart. A total waste of ingredients and time. I would not recommend this recipe. Also, greasing the foil makes for a greasy mess. I wiped off the underside before the cutting and breaking into pieces fiasco. Something is not right with this. The amounts are also weird. My toffee did not cover the surface of the 13X9 pan and 12 ounces total chocolate was adequate (not the amount stated in the recipe). I expect more from a website offering recipes. This needs to go to the test kitchen and I would look for other toffee or roca recipes in the meantime. Don't waste your time and money on this. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHammer"},"reviewBody":"I did not grease my pan first, so this came out hard as a rock. My friend gave me a very similar recipe (without the hazelnuts and corn syrup), so I have no doubt this is very good. Tomorrow, when I go to the store and buy more butter, I'm going to try this again. I could not find my friend's recipe, so this was a great alternative. Again, my fault for not greasing the pan and I'm sure it is a great recipe. Thank you! I plan on making it for Christmas gifts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRocket"},"reviewBody":"I've make this toffee every Christmas. It's by far the most requested candy I make!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCherries"},"reviewBody":"The recipe should read 12 oz of the chocolate total. The stated 2 cups (12 oz each) is WAY too much chocolate. Other than that, it's a great recipe. I used almonds.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeRaindrop"},"reviewBody":"Loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"28456","romance_copy_dek":"This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. 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