It feels like ages since the last time I did a post on my current needlepoint projects but don’t worry, it’s not because I’ve forgotten about needlepoint! Far from it. Instead, I’ve been steadily stitching my way through a few birthday and wedding presents. The downside of having my friends follow me online is that I can’t share too much about what I’m making - I don’t want to ruin the surprise!
Luckily sweets get consumed pretty much immediately so I can talk about them without worrying about ruining any surprises. This toffee doubled as a snack for my needle art lunch group at work and a lovely birthday surprise for my friend Sam this week. Confession: I don’t usually eat while I needlepoint but I made an exception for this toffee. It was so good it was hard to put down long enough to get any real progress done.
As much as I loved this week’s basil shortbread, once I got over my sugar hangover (thank you prolonged Halloween celebrations), all I wanted again was something sweet to snack on so this was the perfect next sweet to dive into.
A few things to remember when making this at home:
A candy thermometer is a must for this recipe because while some people can look at melting butter and sugar and know exactly what stage of the candy process it has reached, I am not one of them. I trust my thermometer far more than my eyes to tell me when something has reached hard ball stage.
If you aren’t a big fan of hazelnuts go ahead and sub any other crushed topping. I like the hazelnut because the chocolate-hazelnut combo also evokes flavor memories of Nutella. And you doesn’t love Nutella?
Ingredients (recipe adapted from Smitten Kitchen’s coffee toffee)
- 1 cup of unsalted butter (2 sticks)
- ½ Cup (100g) light brown sugar
- ½ Cup (100g) granulated sugar
- 1 ½ Teaspoon honey
- ¼ Teaspoon salt
- 1 Cup semisweet chocolate chips
- ½ Cup chopped hazelnuts
- Prepare a baking sheet by topping it with a silicon baking mat and setting it aside
- In a medium saucepan with a candy thermometer attached, melt butter, sugars, honey and salt over medium heat
- Watch the temperature, stirring occasionally until it reaches 250 degrees
- When this occurs, stir constantly until it reaches 300 degrees
- Pour onto prepared pan and spread to desired shape and thickness using a silicon spatula
- Throw chocolate chips on top of the candy and let melt for a few minutes
- Using your spatula again, spread the chocolate over the candy until it covers it and is entirely melted
- Top with chopped hazelnuts and refrigerate for 2-3 hours or until chocolate is hard
- Remove from baking sheet and break to desired sizes