Chocolate Pumpkin Seed Toffee

• 1 cup unsalted butter
• 1 cup sugar
• 3 tablespoons water
• 3/4 cup hazelnuts, toasted, with skins removed
• 1 cup bittersweet or semisweet chocolate chips

1. Toast the hazelnuts; put the hazelnuts on a cookie sheet and bake
2. until lightly toasted. Let cool, take a terry cloth towel and rub the
3. hazelnuts with it to remove the skins.
4. Once hazelnuts are toasted and skins removed, roughly chop into
5. smaller pieces.
6. Line a baking sheet with parchment paper.
7. In a small saucepan, combine the sugar, butter and water. Attach a
8. candy thermometer to the pan.
9. Stirring constantly with a wooden spoon, cook the caramel until the
10. temperature is approximately 315 F. The caramel should be a nice
11. light amber color. Immediately pour the caramel out onto the sheet
12. tray and tilt the tray so it spreads evenly.
13. Sprinkle the chocolate chips over the hot caramel and, using a
14. spatula, gently spread the chocolate evenly over the caramel as
15. it melts, not letting it mix into the caramel. Finish the toffee by
16. sprinkling the chopped hazelnuts over the chocolate. Let cool at room temperature until completely cool and set. Break into pieces
17. and store in an airtight container for a week to 10 days.

unsalted butter, sugar, water, hazelnuts, bittersweet

Taken from www.epicurious.com/recipes/member/views/chocolate-pumpkin-seed-toffee-50162502 (may not work)