Hazelnut Toffee Crunch

9 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  LBUTTON

“This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!”

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Adjust Servings

Original recipe yields 1 pound of candy



  1. Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
  2. Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
  3. In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  4. Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

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Reviews (9)

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This recipe is totally AMAZING. I made it for a girls night out and had to make it twice because the first batch never got there. Only comment: make sure the hazulnuts are roasted before you start - the roasted flavour enhances it tremendously!!!! 100 thumbs up to LButton!!



i just finished making this recipe. i made it twice this evening. the first time i used the full 1 1/2 cups of nuts, the 2nd time i only used 1 cup and it turned out much better, more toffee flavor! this was very easy to make,and the butter toffee flavors are a wonderful blend. it will make a wonderful presentation at the party tomorrow!

Lori C

Lori C

I made this recipe a little backwards and it worked fine. I omitted the nuts (my kids don't like nuts), quadrupled the recipe, poured it into a butter jelly roll pan lined with buttered foil. I let it cool a little and scored with a buttered knife. Then I sprinkled with 12 oz milk chocolate chips, let melt and spread. It turned out great.

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Amount Per Serving (32 total)

  • Calories
  • 123 cal
  • 6%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 34 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Cinnamon Hazelnut Biscotti


next recipe:

Wonderful Toffee Bars