Chocolate and hazelnut toffee crunch

Chocolate and hazelnut toffee crunch

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

This is delicious with vanilla or chocolate ice cream or simply eat on its own.

Ingredients

Quantity Ingredient
225g toasted skinless hazelnuts, chopped coarsely
1 teaspoon vanilla extract
1/4 teaspoon baking powder
115g butter
pinch salt
200g granulated sugar
50g light brown muscovado sugar
140g dark chocolate callets
a sprinking fleur de sel salt, to garnish

Method

  1. Sprinkle the hazelnuts on to a silicone mat on a baking tray in a square about 20 x 20 cm and toast the hazelnuts at 180°C for 10–15 minutes. Leave in the oven to keep warm.
  2. Measure out the vanilla extract and baking powder and have it ready.
  3. Put a thermometer in a saucepan then heat the butter, salt, brown and white sugar and 2 tablespoons water, stirring occasionally, until it reaches 150°C.
  4. Place the saucepan in the sink if you have a stainless-steel sink and use a long-handled wooden spoon to stir in the baking soda and vanilla extract. Be careful as this is very hot and is apt to spill out of the saucepan.
  5. Remove the tray of nuts from the oven and swiftly pour the mixture evenly over the nuts on to the tray.
  6. Scatter the chocolate callets over the top followed by a sprinkling of fleur de sel.
  7. Leave for 20 minutes or so until cool and break into small chunks. Store in an airtight container for up to one month.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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