- 1 tbsp melted Kerrygold to grease tray
- 120g toasted chopped hazelnuts
- 120g Kerrygold butter
- 2 tbsp water
- 200g granulated sugar
- 45g brown sugar
- 1/4 tsp bread soda
- 1 tsp vanilla essence
- 140g dark chocolate, chopped
Preheat your oven to 180C/160C fan/ 350F/Gas 4,
Pop your whole hazelnuts (skin can be on or off) onto a baking tray and roast in the oven for 6-8 minutes or until golden brown.
Remove & allow to cool. Once cold, blitz in a food processor or chop by hand.
Grease a 9”x12” baking tray with Kerrygold butter and sprinkle on half the chopped nuts (60g) & set aside.
In a heavy based saucepan, add the Kerrygold butter, water, granulated and brown sugar.
Pop onto a medium heat and cook for 10 minutes or until the mixture reaches 150C/300Fon a sugar thermometer. If you don’t have one, bring the mixture to a rich dark golden brown colour.
Remove from the heat and carefully add the vanilla and bread soda & stir through with a wooden spoon.
Pour this over the chopped nuts on the tray and spread using the back of a spoon.
Sprinkle the chopped chocolate all over the top of the hot toffee and allow it to sit for 5 minutes.
The heat of the toffee will melt the chocolate.
After 5 minutes, the toffee will have firmed up and the chocolate melted, agan using the back of a spoon spread the chocolate all over the toffee and sprinkle on the remaining nuts,
Allow to firm up and break the buttercrunch into bite sized pieces & enjoy!