• 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
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Shane Smith's hazelnut toffee buttercrunch recipe serves 8 - 10.

  1. Preheat your oven to 180C.
  2. 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.
  3. Remove the hazelnuts from the oven and allow to cool. Once cold, blitz in a food processor or chop by hand.
  4. Next, grease a 9”x12” baking tray with Kerrygold butter and sprinkle on half of the chopped nuts and set aside.
  5. 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.
  6. Remove the mixture from the heat and carefully add the vanilla and bread soda and stir through with a wooden spoon.
  7. Pour the combined mixture over the chopped nuts on the tray and spread using the back of a spoon.
  8. 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.
  9. 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.
  10. Allow the buttercrunch to firm up then break into bite sized pieces and enjoy!

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