If you have a love for that perfect blend of crunchy sweetness and a hint of salty richness, then this Salted Hazelnut Toffee Recipe is just the treat you’ve been waiting to try. Imagine golden homemade toffee layered with toasted hazelnuts and a decadent blanket of melted dark chocolate, finished with just the right sprinkle of flaky salt. It’s a snack that hits all the right notes and feels as special as a homemade gift, whether you’re enjoying it yourself or sharing with friends. Simple yet irresistibly delicious, this recipe celebrates the magic of combining quality ingredients into something truly unforgettable.
Ingredients You’ll Need
Gathering these ingredients is straightforward, but each one plays a vital role in delivering the perfect balance of flavor and texture. From the rich, nutty hazelnuts to the smooth dark chocolate and that pinch of finishing salt, every element elevates this toffee into a sublime treat.
- Hazelnuts (1 ½ cup, 220 g): Toasted and roughly chopped to ensure a crunchy, aromatic bite in every piece.
- Semi-sweet or dark chocolate chips (1 ½ cup, 255 g): Choose high quality for a smooth, rich chocolate layer that complements the toffee beautifully.
- Unsalted butter (1 cup, 113 g): Provides the creamy fat needed to create the toffee’s luscious texture without overpowering flavor.
- Granulated sugar (1 cup, 200 g): Sweetens and caramelizes to form the foundation of the toffee’s delightful crunch.
- Vanilla paste or pure vanilla extract (1 teaspoon): Adds warmth and depth that enhances the buttery and nutty notes.
- Maldon salt or fleur de sel: The finishing touch that brings out the rich flavors with a delicate pop of saltiness.
How to Make Salted Hazelnut Toffee Recipe
Step 1: Prepare Your Baking Surface
Start by lining a 9-by-13-inch baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze, letting you focus on the joy of creating the perfect toffee bark.
Step 2: Toast and Chop Hazelnuts
Toast your hazelnuts until they’re fragrant and golden, then roughly chop them to add wonderful texture to your toffee. The toasting step brings out their full nutty flavor and crunchy satisfaction.
Step 3: Cook Your Toffee Base
In a small saucepan, melt the unsalted butter over medium heat. Turn off the heat briefly to stir in the sugar, then return to medium-high heat. Watch closely as the mixture heats to 300°F on a candy thermometer — this is the “hard crack” stage, essential for that perfect toffee crunch. Precision here makes all the difference.
Step 4: Layer Chocolate and Hazelnuts
While the toffee cooks, sprinkle half of your chocolate chips and half the chopped hazelnuts evenly over the prepared parchment paper. This layering will anchor your toffee and give it luscious chocolate pockets and nutty bursts in every bite.
Step 5: Pour Toffee Then Add Flavor
Once your butter-sugar mixture hits 300°F, remove the pot from heat and let it cool for three minutes. Stir in the vanilla paste to infuse deep flavor, then pour the hot toffee gently over your chocolate and hazelnuts on the baking sheet. Let it sit for about five minutes; this allows the toffee to begin setting while melting the chocolate beneath just enough to marry flavors.
Step 6: Finish with Chocolate, Nuts, and Salt
Next, sprinkle the remaining chocolate chips on top of your toffee. Let them soften for a couple of minutes before spreading into a smooth, even layer using an offset spatula. Scatter the rest of your chopped hazelnuts on top, then finish with a generous pinch of Maldon or fleur de sel. This final step seals the deal, creating that irresistible sweet-salty balance.
Step 7: Let It Set and Cut
Allow your toffee to cool at room temperature until the chocolate is firm and everything is set. Once cooled, cut into your preferred shapes and sizes. Your Salted Hazelnut Toffee Recipe masterpiece is ready to enjoy!
How to Serve Salted Hazelnut Toffee Recipe
Garnishes
A light sprinkle of flaky sea salt or a dusting of cocoa powder can add extra flair if you want to elevate the presentation. For a festive touch during holidays, toss on edible gold flakes or finely chopped crystallized ginger to complement the flavors.
Side Dishes
Serve alongside a hot cup of coffee or a robust black tea to complement the deep, buttery sweetness. Vanilla ice cream also pairs beautifully, especially if you crumble the toffee over the top for a crunchy topping that’ll delight any dessert lover.
Creative Ways to Present
Break the toffee into uneven shards for a rustic look and place them in a clear glass jar tied with ribbon as a charming gift. You can also layer chunks between parchment paper in a decorative box, perfect for sharing or for impressing guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Salted Hazelnut Toffee keeps beautifully in an airtight container at room temperature for up to two weeks. Make sure to separate layers with parchment paper to prevent sticking and preserve that crunch we all love.
Freezing
Want to keep your toffee longer? Wrap it tightly and freeze for up to three months. When ready, thaw overnight at room temperature to maintain texture and flavor. It’s a perfect way to prepare ahead of busy holidays.
Reheating
No reheating needed here! Salted hazelnut toffee is best enjoyed at room temperature to preserve its crisp texture and the smooth, rich mouthfeel of the chocolate and nuts. Just let it sit out for a little while if it’s been chilled.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! Almonds or pecans make delicious alternatives that bring their own unique textures and flavors. Just be sure to toast them first for maximum taste.
What kind of chocolate is best for this recipe?
Semi-sweet or dark chocolate chips work best as they balance the toffee’s sweetness and highlight the saltiness perfectly. Avoid milk chocolate, which may be too sweet and overwhelm the delicate flavors.
How critical is the 300°F temperature?
It’s very important. Reaching the hard crack stage ensures the toffee sets properly with that signature crunch. Using a candy thermometer guarantees accuracy and prevents burning.
Can I make smaller batches?
Yes! You can halve or quarter this Salted Hazelnut Toffee Recipe easily by adjusting ingredients proportionally and using a smaller baking dish or tray.
Is it necessary to use vanilla paste?
Vanilla paste adds an intense, natural vanilla flavor and tiny flecks for visual appeal, but pure vanilla extract works just as well if that’s what you have on hand.
Final Thoughts
This Salted Hazelnut Toffee Recipe is one of those delightful finds that charms every taste bud with its perfect harmony of sweetness, saltiness, and crunch. Whether you’re crafting it for a special occasion or just because, it’s a treat that’s bound to quickly become a household favorite. So grab your ingredients, get cozy in the kitchen, and create some magic that you and your loved ones will savor with every bite.
Print
Salted Hazelnut Toffee Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 servings
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: American
Description
Salted Hazelnut Toffee is a delightful sweet and salty treat featuring crunchy homemade toffee layered with toasted hazelnuts and rich dark chocolate, finished with a sprinkle of flaky sea salt for a perfect balance of flavors. This easy-to-make bark is ideal for snacking or gifting and combines classic candy-making techniques with premium ingredients for an irresistible snack.
Ingredients
Toffee Base
- 1 cup unsalted butter (113 g)
- 1 cup granulated sugar (200 g)
- 1 teaspoon vanilla paste or high quality pure vanilla extract
Toppings
- 1 ½ cup hazelnuts (220 g), skinned, toasted and roughly chopped
- 1 ½ cup semi-sweet or dark chocolate chips (255 g)
- Maldon salt or fleur de sel, as needed
Instructions
- Prepare the Baking Sheet: Line a 9×13-inch baking sheet with parchment paper to prevent the toffee from sticking and to make cleanup easier.
- Melt Butter and Combine Sugar: In a small saucepan over medium heat, melt the unsalted butter. Once melted, turn off the heat and add the granulated sugar. Stir to combine thoroughly.
- Heat to Temperature: Return the saucepan to medium-high heat and cook the butter-sugar mixture, stirring occasionally, until it reaches 300°F (hard crack stage) on a candy thermometer. This is crucial to achieve the proper toffee texture.
- Arrange Chocolate and Hazelnuts: While the toffee mixture is heating, sprinkle ½ cup of chocolate chips and ½ cup of the toasted, chopped hazelnuts evenly over the prepared parchment paper in the baking sheet.
- Pour Toffee Mixture: Once the mixture hits 300°F, remove the saucepan from heat and let it cool for 3 minutes. Stir in the vanilla paste. Then carefully pour the hot toffee over the chocolate chips and hazelnuts on the baking sheet. Allow it to sit for about 5 minutes.
- Add Chocolate Layer: Pour the remaining 1 cup of chocolate chips evenly over the warm toffee. Let them sit for a few minutes until they begin to melt slightly, then use an offset spatula to spread the chocolate into an even layer.
- Add Remaining Hazelnuts and Salt: Sprinkle the remaining chopped hazelnuts over the melted chocolate. Finish by sprinkling Maldon salt or fleur de sel to taste, enhancing the salty-sweet contrast.
- Cool and Cut: Allow the toffee bark to cool completely at room temperature until the chocolate is set and the toffee is firm. Once cooled, cut into desired shapes and sizes for serving or gifting.
Notes
- Ensure you use a reliable candy thermometer to reach the exact 300°F toffee stage for the perfect crunch.
- Skinned hazelnuts can be toasted in a dry skillet over medium heat for 5-7 minutes or in the oven at 350°F for 10 minutes.
- Use quality dark or semi-sweet chocolate for best flavor and melting properties.
- Store the toffee in an airtight container at room temperature to maintain its crispness.
- You can swap hazelnuts for other nuts like almonds or pecans if preferred.
