Hazelnut Toffee

• 2 teaspoons butter, divided
• 1 cup butter, divided
• 1 cup sugar
• 3 tablespoons water
• 1 tablespoon light corn syrup
• 13 cup chopped hazelnuts
• 2 cups semi-sweet chocolate chips
• 12 cup finely chopped hazelnuts

1. Line a 13-in.
2. x 9-in.
3. x 2-in.
4. pan with foil; coat the foil with nonstick cooking spray and set aside.
5. Butter the sides of a large heavy saucepan with 2 teaspoons butter.
6. Cube remaining butter; place in pan.
7. Add the sugar, water and corn syrup.
8. Cook and stir until mixture turns golden brown and a candy thermometer reads 300 (hard crack stage).
9. Remove from the heat; stir in hazelnuts.
10. Pour into prepared pan without scraping; spread evenly.
11. Let stand at room temperature until cool, about 1 hour.
12. In a microwave-safe bowl, melt the chocolate chips.
13. Let stand for 1 hour.
14. Break into bite-sized pieces.
15. Store in the refrigerator.
16. Yield: 1-3/4 pounds.
17. Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212.
18. Adjust your recipe temperature up or down based on your test.

butter, butter, sugar, water, light corn syrup, hazelnuts, semisweet chocolate chips, hazelnuts

Taken from www.food.com/recipe/hazelnut-toffee-162615 (may not work)