Hazelnut Milk Recipe By Tasty Recipes
CONTEST-WINNING HAZELNUT TOFFEE
This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-3/4 pounds.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 229 calories, Fat 16g fat (9g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
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- Homemade Hazelnut Milk: Place the hazelnuts in a bowl or blender container. Add the water, and allow the hazelnuts to soak in the refrigerator, covered, for at least 8 hours, or overnight.
- Once the hazelnuts have soaked overnight, place in the blender and add the vanilla extract. Cover with lid and blend until consistently white in color and hazelnut is finely blended and ground.
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- 1. Place hazelnuts in a large jar or medium bowl and cover with 2 inches of cold water. Cover with a clean kitchen towel and refrigerate. Soak nuts at least 2 hours and up to 12 hours to soften.
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