Hazelnut Toffee

Directions

1. 1
   Line a 13-in.
2. 2
   x 9-in.
3. 3
   x 2-in.
4. 4
   pan with foil; coat the foil with nonstick cooking spray and set aside.
5. 5
   Butter the sides of a large heavy saucepan with 2 teaspoons butter.
6. 6
   Cube remaining butter; place in pan.
7. 7
   Add the sugar, water and corn syrup.
8. 8
   Cook and stir until mixture turns golden brown and a candy thermometer reads 300 (hard crack stage).
9. 9
   Remove from the heat; stir in hazelnuts.
10. 10
    Pour into prepared pan without scraping; spread evenly.
11. 11
    Let stand at room temperature until cool, about 1 hour.
12. 12
    In a microwave-safe bowl, melt the chocolate chips.
13. 13
    Let stand for 1 hour.
14. 14
    Break into bite-sized pieces.
15. 15
    Store in the refrigerator.
16. 16
    Yield: 1-3/4 pounds.
17. 17
    Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212.
18. 18
    Adjust your recipe temperature up or down based on your test.