Blog.EmealsForYou

(From the  Misc Collection at emealsforyou.com)

Hazelnut Toffee

I thought it was right to end this series on homemade holiday treats and gifts with, what I consider, the best of the best.  This homemade candy treat is easy to make, and has magical properties, it disappears as soon as it is put out.

I started this post and then realized I had written one on the toffee last year.  So with apologies to those who remember the post I will repeat it here, I think I got it right that time. One last thing I would be remiss if I didn’t take the time to remind everyone to donate what you can to a food bank or local food drive.  We support Manna Outreach, Inc in Cincinnati. Click here to go to the Manna Outreach website to donate.

Here is the post:

I used to make Hazelnut Toffee every year at Christmas.  I would make several batches and then buy some nice Christmasy tins and pass the toffee around to the neighbors.  We moved and I guess I kind of let the tradition get away from me.  The kids grow up; you move away from the comfort zone you have established and some of the little things fall by the wayside.

I could find some tins and begin again with the new neighbors but for some reason it just doesn’t feel the same.  Old friends ares still old friends but bonding with new friends takes time… histories have to be exchanged.  Mutual interests need to be defined and common causes voiced.  New lifestyle patterns are in place and time just seems to move faster.

The good news is that my kids now make the toffee and make the rounds with the Christmasy tins.  And look, I made the toffee again… now if I can only find my tins.

A word of caution; this recipe involves very  hot sugar and should not be made around children, as spills happen.

Hazelnut Toffee

Toast nuts in a 400 degree oven for 5 minutes, remove immediately, cool and roll in a towel to remove husk. Place in plastic bag and hit with a flat pan to crush.

Prepping the chocolate- Place chocolate bits in a small food processor and chop into small pieces.

In a medium size, heavy pot place the butter, sugar, water and honey, heat over high heat about 15 minutes, stirring occasionally, until the mixture reaches 290-300 degrees on a candy thermometer. Immediately add the crushed nuts, remove from heat, and stir. Pour on a greased cookie sheet (11 X 17), spread out evenly and sprinkle the chocolate on top, when the chocolate melts sprinkle the ground nuts on top. Cool and store in airtight containers.

CAUTION: This is not a project you make with your kids. The sugar reaches 300 degrees and is very dangerous if handled improperly.