Kerrygold hazelnut toffee buttercrunch

Serves 8-10


  • 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!

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