Chocolate Hazelnut Toffee
Prep time
Cook time
Total time
Sweet and crunch, the chocolate toffee shards are sure to be a hit this holiday season. Crisp toffee, studded with toasted hazelnuts and topped with chocolate.
Recipe type: Dessert, Snacks, Cookies, Holiday
Cuisine: Vegan
Serves: Makes 1½ pounds
  • 1 cup almonds
  • 1 cup hazelnuts
  • 1 ¾ cups granulated sugar
  • 3 tablespoons water
  • 1 tablespoon molasses
  • ½ cup (1 stick) vegan butter, such as Earth Balance
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ⅔ cup semi-sweet chocolate chips, or chopped chocolate
  1. Preheat the oven to 350°F.
  2. Spread the almonds and hazelnuts on a baking sheet and roast for 10 minutes.
  3. Remove from the oven and transfer to a clean dish cloth, bundling up the sides to keep in the steam. Let the nuts sit for 5 minutes.
  4. Begin to massage the nuts through the dish cloth, gently rubbing them together to loosen the skins from the hazelnuts. Don’t worry if not all the skins are removed.
  5. Coarsely chop the nuts and set aside.
  6. In a medium sized pot, heat the vegan butter, water, sugar, molasses, and salt over medium heat.
  7. Once melted and beginning to bubble, clip a candy thermometer to the pot and allow to boil until the mixture reaches 295°F.
  8. While the toffee is cooking, measure out the vanilla and baking soda into two separate bowl and set aside.
  9. Line a baking sheet with parchment paper or a silicone mat and spread half of the chopped nuts covering the surface.
  10. Once the toffee mixture has reached 295°F, remove from the heat. Add in the vanilla and stand back as it may splatter. Add the baking soda and whisk to combine. The mixture will foam and lighten in color and begin to solidify. Working quickly pour the toffee over the layer of chopped nuts. You can use an offset spatula coated in oil to spread the toffee if required.
  11. Sprinkle the chocolate chips over the toffee and let sit for 3-4 minutes. The heat of the toffee will melt the chocolate. Using an offset spatula spread the melted chocolate to cover the surface of the toffee.
  12. Sprinkle the remaining chopped nuts over the melted chocolate and allow to harden and cool completely.
  13. Once hardened, break the toffee into shards and store in an airtight container.
Recipe by David D at