Shaken and Stirred

Yes more candy!  Did I not make my addiction, my...need clear?  This time it's toffee.  Really, really good toffee.  I got the recipe from a Better Homes and Gardens magazine 23 years ago.  Been making it ever since.

 I seem to be having technical difficulties with my music so you will just have to play your own.  Put on some Motown, and maybe "I Want Candy" by the Strangeloves, for example.  I know you might think a little Nat King Cole singing Christmas songs would be more appropriate but no.  See there is a lot of stirring involved in this toffee recipe.  Like 20 minutes worth.  That amount of stirring time is clearly meant to be shakin' your booty time too.  So blast that music, keep your eye on the candy thermometer, stir constantly and shake it!  Shaken and stirred.  Take that, James Bond.

Dark Hazelnut Toffee

1 C chopped hazelnuts (3/4 C chopped and 1/4 C finely chopped)
1 C REAL butter
1 1/4 C packed brown sugar
1 T dark corn syrup
3/4 C milk chocolate chips
candy thermometer

Line a cookie sheet with foil.  Crank up the Motown.  Sprinkle the 3/4 C chopped hazelnuts over the foil.  Set aside.  Butter the sides of a heavy 2 Q saucepan.  Do it!  In the saucepan melt the butter over low heat.  Stir in brown sugar, water and syrup.  Cook over medium high heat to boiling, stirring constantly.  Clip the candy thermometer to the side of the pan (don't let it touch the bottom of the pan) and lower heat to medium.  Stir and boogie constantly until the thermometer hits 290 degrees (you really need to pay close attention once that baby hits 280 because things start to pick up speed considerably after that).  Remove the thermometer and IMMEDIATELY pour the toffee over the nuts.  Let stand 2 min. then sprinkle the chocolate chips over it.  Let stand another 2 min. then spread evenly over the toffee.  Sprinkle the 1/4 hazelnuts over the top.  Chill until chilly then break into pieces.  Makes about 48 pieces.  Or so.