Ingredients:

  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter
  • ¼ cup (60ml) water
  • 1 teaspoon (5g) vanilla extract
  • ½ teaspoon (2.5g) salt
  • 1 cup (140g) hazelnuts, toasted and chopped
  • 1 tablespoon (15g) unsalted butter for coating
  • 8 ounces (225g) semi-sweet chocolate, chopped
  • 1 tablespoon (15ml) coconut oil, optional

Instructions:

  1. Toast the hazelnuts in a dry skillet over medium heat until golden and fragrant; chop and set aside.
  2. In a heavy-bottomed saucepan, combine sugar, butter, and water. Cook over medium heat, stirring occasionally, until reaches 300°F (hard crack stage).
  3. Remove from heat, stir in vanilla and salt, then quickly fold in the chopped hazelnuts.
  4. Pour the toffee mixture onto a lined baking sheet, spreading evenly. Let it cool completely.
  5. Melt the chocolate using a double boiler or microwave in 30-second intervals until smooth; add optional coconut oil if desired.
  6. Break the cooled toffee into bite-sized pieces, dip in melted chocolate, and place back on the parchment sheet.
  7. Optional: Sprinkle extra chopped hazelnuts on top of the chocolate before it sets.
  8. Refrigerate until set, approximately 30 minutes. Enjoy your delicious treats!