225 gr butter
200 gr sugar
60 gr hazelnuts, roasted and crushed
2 tsp water
170 gr black chocolate, grated or crushed
1 tsp vanilla essence (optional)
1 pinch of salt
Grease a tray or place non stick oven paper on tray. Sprinkle half the hazelnuts over the tray.
Add butter, sugar, salt and water in a saucepan in very low heat.
Once the butter has melted, raise the heat to medium-high and let the mixture bubble for a few minutes. Keep stirring until the water has evaporated completely.
When the water evaporaes, the mixture will collapse and the temperature will start to raise. When the temperature reaches 150°C, remove pan from stove. If you don’t have a food thermometer, drop a bit of the mixture into cold water. If the mixture goes hard, then the toffee is done.
Remove pan from stove and add vanilla essence if using any.
Spread toffee over the tray and hazelnuts using a spatula.
Then add the chocolate all over the toffee and let it melt. Then spread over the toffee well.
Sprinkle with the leftover hazelnuts.
Let it cool down before breaking it up in pieces.