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Hazelnut Toffee Recipe
|Butter||4 Ounce (115 Gram)|
|Hazelnuts||4 Ounce (115 Gram)|
|Soft brown sugar||4 Ounce (115 Gram)|
|Golden syrup||4 Fluid Ounce|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Vanilla essence||1 Teaspoon|
Calories 93 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.8%
Saturated Fat 2.2 g10.9%
Trans Fat 0.1 g
Cholesterol 8.1 mg
Sodium 22.3 mg0.9%
Total Carbohydrates 11 g3.6%
Dietary Fiber 0.37 g1.5%
Sugars 6.9 g
Protein 0.7 g1.4%
Vitamin A 1.9% Vitamin C 0.4%
Calcium 0.7% Iron 0.99%
*Based on a 2000 Calorie diet
Stir until the sugar has dissolved.
Bring the mixture to the boil and continue stirring frequently until it reaches 275° F on a sugar thermometer.
Be careful not to let the mixture brown.
Remove the pan from the heat and pour the toffee into a greased tray.
Wait until slightly cooked and almost, but not set completely.
Mark with a sharp knife and into required sizes.
When completely set, lift out and snap into slices and store in an airtight tin or bottle.