Dark Chocolate Hazelnut English Toffee is a homemade, 6 ingredient English toffee that comes together in less than 30 minutes. It’s perfect for holiday gift giving!
Happy Black Friday! I will be doing anything that doesn’t involve shopping today…I’m more of a Cyber Monday kind of girl. What about you? I hope you all had a wonderful Thanksgiving!
And now, it’s Mystery Dish time again, friends! If you’re not familiar with Mystery Dish, it’s a group of bloggers that are given a list of ingredients to create a dish. This month, the ingredients list was chosen by Rebecca from the lifestyle blog Living Better Together. The ingredients were:
We were to use 3 of these ingredients in our dish, and I chose the 3 in bold print. I really liked these ingredients (great job, Rebecca!) and I was all over the place as to what to make. I’ve been on a dark chocolate bender as of late, eating my fair share of this fudge, and I’ve also been using a lot of hazelnuts in dishes such as this brussels sprout salad. I kept the ball rolling by combining the two, with none other than bourbon. Hoo-rah. 🙂
I’ve been wanting to make homemade English toffee forever, and since I’ve gotten way too comfortable using my candy thermometer to make caramel sauce, marshmallows, etc., nothing was standing in my way. English toffee has always been one of my biggest weaknesses, but I had no idea how easy it was to make. You can make it in about 30 minutes, and put it down in much less time. Figure out who you’re going to give it to and package it up quick, because this stuff is dangerous. 🙂
I wanted to give you something that would be great to give as a holiday gift, and this toffee is the perfect thing. I mean, homemade English toffee? With dark chocolate and hazelnuts? Yes, and double yes.
We all know that bourbon is great in caramel and desserts, so it wasn’t a stretch adding it here. You can sub it out with water or another alcohol if you don’t have any on hand — this toffee will still be phenomenal! Oh, and I forgot to tell you that I added flaky sea salt to the toffee and topped the dark chocolate with it, too. You all know I get a little crazy with the flaky sea salt.
This toffee is not too sweet — it’s a perfect balance with the dark chocolate, sea salt, bourbon, and beautifully toasted hazelnuts. Once you try making your own, you may never buy it again — it’s just too easy not to make yourself. And homemade gifts are always the best gifts, don’t you agree? The people on your gift list certainly will, and don’t be surprised if they request it from you every year from now until the end of time. It’ll go down in history. 🙂
Visit the rest of the Mystery Dish group’s links and see what they’ve made — you’re gonna love ’em!
Gluten Free Chocolate Bourbon Hazelnut Cake from Living Better Together
Turtle Krispies Treats from I Dig Pinterest
Dark Chocolate Greek Yogurt Cookies from The Pajama Chef
Chewy Chocolate Hazelnut Granola Bars from I Want Crazy
Dark Chocolate Hazelnut Cranberry Buttercrunch from Inspiration Kitchen
Skinny Dark Chocolate Pomegranate Hazelnut Fudge from Joyful Healthy Eats
Cranberry Hazelnut Crepe Cake from Blahnik Baker
Dark Chocolate Gingerbread Rice Krispie Treats from The Smart Cookie Cook
Mini Eggnog Cheesecakes with Hazelnut Cookie Crust from The Well Floured Kitchen
Salted Hazelnut Scotcheroos from Yummy Healthy Easy
- 1 cup hazelnuts, toasted, and roughly chopped, divided*
- 1 cup unsalted butter
- 1 cup granulated sugar
- ¼ cup bourbon*
- 1 tablespoon light corn syrup
- ½ teaspoon flaky sea salt, plus more for the top
- 1 cup dark chocolate chips (I used Guittard extra dark)
- Line a rimmed baking sheet (mine was 8½ x 12") with foil and sprinkle half of the toasted hazelnuts evenly over the foil.
- In a medium saucepan fitted with a candy thermometer, add butter, sugar, bourbon, corn syrup, and salt. Cook over medium-high heat until the mixture reaches 290 degrees, or soft crack stage. Be sure to keep a close eye on it as it can burn rapidly. Immediately pour the mixture evenly over the hazelnuts. Let stand for 5 minutes, until firm, but still hot. Sprinkle the chocolate chips over the toffee and let them stand for 1-2 minutes or until beginning to melt. Spread the melted chocolate evenly over the top of the toffee and sprinkle with remaining nuts and more flaky sea salt, if desired. Chill until it hardens completely, then use a sharp knife to cut. Store in the refrigerator in an air tight container and enjoy!
*I used pre-toasted hazelnut from Trader Joe's. To toast your own, place hazelnuts on a rimmed baking sheet and toast in a 350 degree oven for 10 minutes or until fragrant. Place in a bread towel and rub vigorously to remove as much of the skins as possible, then roughly chop.
*You may substitute the bourbon for water or alcohol of your choice.
I cut my toffee like chocolate bark, using the tip of the knife to help me break them into rustic, jagged pieces.
Adapted from Baked Bree.