Salted Hazelnut Toffee

Salted Hazelnut Toffee

It is a little strange working at a bakery/restaurant.  Your weekends get shifted and your sleeping habits change dramatically.  Its quite embarrassing when I’m hanging out with friends and suddenly fall asleep by 8:30pm.

I savor Fridays off.  My early Friday mornings (meaning I’m up and about by 6 due to force of habit) are reserved for getting coffee at Intelligentsia and then walking over to the Silver Lake dog park with Charlie.  We stay there for an hour or so playing with the other dogs and soaking in the nice morning sun.

I’m not much into the blended specialty coffee drinks.  Sometimes I’ll get a latte but I prefer my coffee black.  These little sweet and salty hazelnut toffee pieces provide a nice balance to my dark coffee.  Forget adding milk and cream to my coffee, I want toffee and chocolate.Salted Hazelnut Toffee

My parents absolutely love these treats.  My mom is always asking me when I am going to make more.  She can eat an entire sheet tray of these while watching her favorite TV shows.  While these treats are good on their own, they are even more amazing with vanilla ice cream or chopped up and mixed with buttery popcorn.

Its a breeze to make and even easier to customize with whatever toppings you want.  The only downfall is waiting for the toffee and chocolate to cool down and set.  You can eat it while its warm, but I suggest holding out for less mess.  Trust me, its a pain cleaning up.  I love hazelnuts and how well it pairs with chocolate.  Think Nutella but crunchier and with more substance.

I have another reason to be really happy this Friday.  I have over a hundred followers!  Yippy!  I still remember when I first started this blog and I had to keep nagging friends and family to follow me.  I can’t express how delighted I am to know there are people out there that take the time to read my blog and check out my photos.  I am very appreciative.  I wish everyone a lovely weekend!

Salted Hazelnut Toffee

Salted Hazelnut Toffee

Yield: 9x13-inch pan

Author Maryanne Cabrera


  • 1 1/2 cups hazelnuts, skinned, toasted and roughly chopped
  • 1 1/2 cups semi-sweet or dark chocolate chips
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla paste
  • Maldon salt/fleur de sel, as needed


  1. Line a 9'' by 13'' baking sheet tray with parchment paper.

  2. In a small sauce pot, melt butter over medium heat.  Turn off heat and add sugar.  Stir to combine.  Heat mixture over medium-high heat until butter-sugar solution reaches 300 degrees F on a candy thermometer.

  3. In the meantime, sprinkle 1/2 cup of chocolate chips and 1/2 cup of toasted, chopped hazelnuts onto prepared parchment paper.

  4. Once butter-sugar solution has reached 300 degrees F, remove from heat and let cool for 3 minutes.  Stir in vanilla paste.  Then pour over chocolate/hazelnut on the parchment lined sheet.  Let cool for 5 minutes

  5. Pour remaining cup of chocolate chips over parchment.  Let chips sit for a couple minutes until slightly melted.  Using an offset spatula, spread chocolate into an even layer.  Sprinkle remaining chopped hazelnuts on top.  Sprinkle maldon salt or fleur de sel as desired.   Let sit at room temperature until chocolate sets.  Once chocolate and toffee have cooled, cut to your desired shapes and sizes.

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I have never made this but I sure have enjoyed eating it! Someone usually brings some at the holidays, so it is a rare treat. Perhaps St Patrick’s day is a great day to make some for me and give some as gifts. Saving this delicious recipe, thanks for posting. Today sounds like it has been a close to perfect day for you, perhaps it is a preview to be followed by more special days!

    the little epicurean

    Thanks, Tina! Yes, today has been quite lovely. I look forward to days like this :) Hope you enjoy your weekend!

The Smart Cookie Cook

I love love love toffee! Adding the salty hazelnuts is the perfect touch. Congrats on 100 followers!

    the little epicurean

    Thanks! I never thought I’d hit the triple digits! I’m keeping my fingers crossed that I’ll eventually hit quadruple digits :)

movita beaucoup

Oh my. I actually started to DROOL whilst looking at these photos. Thanks for the addition to my weekend to-do list…


looks so tasty and satisfying! beautiful photos.


Congratz on getting 100+ followers! :]
The toffee looks amazing.
But, I think it’s a tad more amazing that I haven’t had toffee before since last year, on Halloween! This will surely be made sometime.

    the little epicurean

    Thanks, Kathy! No toffee since Halloween?! That’s a long time ago. Better make some soon :)


This looks wonderful and addictive! Can you tell me about Vanilla Paste? I’ve never heard of it.

    the little epicurean

    Thank you, Donna! Vanilla paste is one of my favorite secret weapons. Vanilla paste is a thicker form of vanilla extract. It includes real vanilla beans, so you get the speckle of vanilla bean seeds in your baked goods. A tablespoon of vanilla paste is equivalent to 1 vanilla bean in a recipe. Its a little more expensive than vanilla extract but an excellent cheaper alternative to actual vanilla beans.


I haven’t made toffee in years but your recipe has me tempted to again make some. It looks wonderful and the sea salt is a marvelous addition. This is my first visit to your blog, so I took some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

    the little epicurean

    Thanks for visiting, Mary! I’m happy that you found me. Have a great week. Hope to hear from you again! :)

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