Ingredients
2 teaspoons plus 1 cup butter, divided1 cup sugar3 tablespoons water1 tablespoon light corn syrup1/3 cup chopped hazelnutsTOPPING:2 cups (12 ounces each) semisweet chocolate chips1/2 cup finely chopped hazelnuts
Preparation
Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage).
Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour.
In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour.
Break into bite-sized pieces. Store in the refrigerator.
