Remember me
Sign up or Take the tour
Hazelnut Toffee
December 25, 2010

This is a really simple recipe that was inspired by reading Harold McGee's article in the NY Times. While I had been planning to make toffee for a while, using the microwave came into my consciousness only after reading McGee. The only caveat here is to use microwave on low power in the later stages - and to check the temperature of the syrup on a regular basis. I used hazelnuts here, but any chopped nuts (almonds, walnuts, pecans) will work as well.


  • 1 cup sugar
  • 1/2 cup butter
  • 1/4 tbsp salt
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 3 oz bittersweet chocolate, chopped
  • 1/2 cup hazelnuts, roasted, peeled and chopped


Making the candy
  1. In a large microwave safe bowl, add the butter, sugar, salt and water. Microwave for about 3-4 minutes on high, till the mixture is foaming. Do not stir.
  2. On low power ( about 40% or so) microwave the mixture about a minute at a time, checking the temperature and texture every time. You are looking for the syrup to reach hard crack ( 300F) but not exceed 320F. If you do not have a candy thermometer, the color of the syrup is a fairly reliable guide - look for it to turn a deep golden brown. Take care not to do this on high power, or your syrup may separate. This process took me about 4 minutes, but will depend on your microwave.
  3. Once done, remove the syrup from the microwave and mix in the vanilla extract.
  1. Pour out the syrup onto a cookie sheet lined with a silicone baking mat or parchment paper. Smooth it out using a spatula.
  2. Sprinkle the chopped chocolate over the syrup as evenly as possible. Let it rest for a few minutes till the chocolate has melted and turned shiny, and spread out the chocolate to coat the candy. Sprinkle the nuts onto the chocolate, and press lightly.
  3. Let it cool for about 30 minutes at room temperature, and an hour in the refrigerator after that.
  4. Remove from the refrigerator, break into chunks, and store in an airtight container.


Similar Recipes

Embed width: