Ingredients

The following ingredients have 4 Servings
  • 1 cup hazelnuts (toasted, and roughly chopped, divided*)
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup bourbon*
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon flaky sea salt (plus more for the top)
  • 1 cup dark chocolate chips (I used Guittard extra dark)

Instruction

  • Line a rimmed baking sheet (mine was 8 1/2 x 12") with foil and sprinkle half of the toasted hazelnuts evenly over the foil.
  • In a medium saucepan fitted with a candy thermometer, add butter, sugar, bourbon, corn syrup, and salt. Cook over medium-high heat until the mixture reaches 290 degrees, or soft crack stage. Be sure to keep a close eye on it as it can burn rapidly. Immediately pour the mixture evenly over the hazelnuts. Let stand for 5 minutes, until firm, but still hot.
  • Sprinkle the chocolate chips over the toffee and let them stand for 1-2 minutes or until beginning to melt. Spread the melted chocolate evenly over the top of the toffee and sprinkle with remaining nuts and more flaky sea salt, if desired. Chill until it hardens completely, then use a sharp knife to cut. Store in the refrigerator in an air tight container and enjoy!