Ingredients
1 cup butter
1 cup granulated sugar
3 tbsp water
1 tbsp light corn syrup
1/3 cup chopped oregon hazelnuts
8 oz semi-sweet chocolate
2/3 cup finely chopped hazelnuts (oregon ha, zelnuts)
Directions
Melt butter in sauce pan. Add sugar, water and corn syrup. Cook to
290 or until a small amount forms a brittle thread in cold water.
Remove from heat. Stir in chopped hazelnuts. Spread evenly on
buttered baking sheet. Melt chocolate over hot water. Break toffee in
small pieces and coat with chocolate, then roll in finely chopped
hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 1 recipe
Chocolate Hazelnut Toffee Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into distant history, at least as far as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these old records were just simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. During the time of the Romans a man called Apicius compiled some documents describing recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. He also recounts how the Romans used many herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Moving our culinary historical trip onwards, we have two interesting books published in the 1300s - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the indian food that we all know today, but instead recipes for the types of food prepared for the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as coriander, basil and rosemary. The introduction of these new tastes prompted a torrent in publications on food, most of which are now in private libraries. When we get to the 20th century, recipe books were in high demand, as a result of higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Chocolate Hazelnut Toffee recipe.
