• 1 tbsp Kerrygold Original Irish Butter, melted for greasing
  • 120g toasted chopped hazelnuts
  • 120g Kerrygold Original Irish Butter
  • 2 tbsp water
  • 200g granulated sugar
  • 45g brown sugar
  • 1/4 tsp bread soda
  • 1 tsp vanilla essence
  • 140g dark chocolate, chopped


1. Preheat your oven to 180°C.

2. Pop the whole hazelnuts onto a baking tray and roast in the oven for 6 to 8 minutes or until golden brown.

3. Remove the hazelnuts from the oven and allow them to cool. Once cold, blitz in a food processor or chop by hand.

4. Next grease a 9" x 12" baking tray with melted Kerrygold butter and sprinkle on half of the chopped nuts. Set aside.

5. Add the Kerrygold butter, water, granulated brown sugar into a heavy-based saucepan and cook for 10 minutes on medium heat or until the mixture reaches 150°C on a sugar thermometer. If you don't have a thermometer, bring the mixture to a 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.

. 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.

8. Using the back of a spoon, spread the chocolate all over the toffee and sprinkle over the remaining nuts.

9. Allow the buttercrunch to firm up then break into bite sized pieces and enjoy!

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