A delightful twist on classic toffee, combining the richness of hazelnuts and chocolate with a satisfying crunch.
Line a baking sheet with wax paper and sprinkle half of the chopped hazelnuts evenly over it.
Ensure the hazelnuts are evenly distributed for a consistent base.
In a saucepan, melt the butter over low heat.
Use low heat to prevent the butter from burning.
Add the sugar, corn syrup, and salt to the melted butter and stir until the sugar dissolves.
Stir constantly to ensure the sugar dissolves evenly.
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cook until the mixture reaches 300°F on a candy thermometer.
Use a candy thermometer for precise temperature control.
Pour the hot toffee mixture over the hazelnuts on the baking sheet, spreading it out evenly with a spatula.
Work quickly as the toffee sets fast.
Sprinkle the chocolate over the hot toffee and let it melt. Spread the melted chocolate evenly over the surface.
The heat from the toffee will melt the chocolate; spread it evenly for a smooth finish.
Top with the remaining hazelnuts, pressing them gently into the chocolate.
Press gently to ensure the hazelnuts stick to the chocolate.
Allow the toffee to cool completely until the chocolate hardens. Break into pieces and serve.
Chill in the refrigerator for faster cooling.
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