Hazelnut Toffee

Directions

1. 1
   Line a 15 x 10 inch jellyroll pan with aluminum foil.
2. 2
   Lightly coat with non-stick cooking spray.
3. 3
   Sprinkle foil with 1 cup hazelnut pieces.
4. 4
   In a large saucepan over medium high heat bring sugar, butter and water to a boil, stirring constantly.
5. 5
   Cook, still stirring, 12 minutes or until a candy thermometer registers 310 degrees-hard crack stage.
6. 6
   Pour hot mixture evenly over hazelnut pieces.
7. 7
   Let stand 20 seconds.
8. 8
   Sprinkle remaining hazelnuts on top.
9. 9
   Chill for 30 minutes in your refrigerator.
10. 10
    Turn out toffee onto a cutting board, remove foil.
11. 11
    Break into pieces with a rolling pin.
12. 12
    Store in an airtight container.
13. 13
    Cooking time includes chill time.