Seasonal
Hazelnut Toffee Buttercrunch
Ingredients
- 120g toasted chopped hazelnuts
- 120g KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 2 tbsp water
- 200g granulated sugar
- 45g brown sugar
- 1/4 tsp bread soda
- 1 tsp vanilla essence
- 140g dark chocolate, chopped
Directions
Shane Smith's hazelnut toffee buttercrunch recipe serves 8 - 10.
- Preheat your oven to 180C.
- Pop the whole hazelnuts (skin can be on or off) onto a baking tray and roast in the oven for 6-8 minutes or until golden brown.
- Remove the hazelnuts from the oven and allow to cool. Once cold, blitz in a food processor or chop by hand.
- Next, grease a 9”x12” baking tray with Kerrygold butter and sprinkle on half of the chopped nuts and set aside.
- Add the Kerrygold butter, water, granulated and brown sugar into a heavy-based saucepan and cook for 10 minutes on a medium heat, or until the mixture reaches 150C on a sugar thermometer. If you don't have a thermometer, bring the mixture to a dark golden brown colour.
- Remove the mixture from the heat and carefully add the vanilla and bread soda and stir through with a wooden spoon.
- Pour the combined mixture over the chopped nuts on the tray and spread using the back of a spoon.
- Sprinkle the chopped chocolate all over the top of the hot toffee and allow it to sit for 5 minutes. The heat of the toffee will melt the chocolate.
- After 5 minutes, the toffee will have firmed up and the chocolate melted. Again, using the back of a spoon, spread the chocolate all over the toffee and sprinkle on the remaining nuts.
- Allow the buttercrunch to firm up then break into bite sized pieces and enjoy!
