Servings: 20 serving(s)
Prep time: 20 minutes
Total time: 40 minutes
Cooking time: 20 minutes
Cranberry Hazelnut Buttercrunch Toffee: A crunchy butterscotch toffee that you just can’t stop eating…
I grew up eating a delicious toffee concoction called Fredericton Walnut Toffee. The recipe is from the excellent The Laura Secord Canadian Cookbook and it’s a holiday favourite in our house. This Cranberry Hazelnut Buttercrunch Toffee recipe is a variation of that iconic toffee. It has crunch and that irresistible butterscotch flavour, but the addition of hazelnuts, dried cranberries and candied ginger makes it extra festive.
Hazelnuts can sometimes dominate in a recipe but here they’re a bit subdued in the lovely flavour trio they create with the cranberries and candied ginger. The chocolate is nice but the whole amount is unnecessary. Depending on your mood and preference, you can reduce the chocolate by half so omit it from the first layer and save it for the top.
Also, I prefer my buttercrunch on the thin side so spread this mixture out on a cookie sheet. If you like your buttercrunch thicker go with the 9”x13” pan for this recipe.
The recipe is adapted from King Arthur Flour. Their version called for corn syrup, of which I am not a fan. Fancy molasses is a natural, and wholesome, substitute for corn syrup.
Cranberry Hazelnut Buttercrunch Toffee with Candied Ginger Recipe
- 1 cup butter
- ¼ tsp salt (optional)
- 1 1/2 cups sugar
- 3 tablespoons water
- 1 Tbsp. Crosby’s Fancy Molasses
- 1 cup toasted chopped hazelnuts (skins removed)
- ½ cup dried cranberries
- ½ cup diced candied ginger
- 2 1/2 cups bittersweet chocolate chips (divided)*
- Line a 9”x13” pan or cookie sheet with parchment paper or grease it well.
- Combine nuts, cranberries and candied ginger in a bowl and stir to mix.
- Pour half of the nut mixture into the prepared pan and spread evenly. Sprinkle over half of the chocolate chips.
- In a medium pot, over medium heat, melt the butter, stir in the salt, sugar, water and molasses and bring mixture to the boil.
- Boil gently without stirring until the mixtures reaches 300 F (hard crack stage). If you don’t have a candy thermometer test the caramel by dropping a dollop in a glass of cold water. If it hardens quickly and is brittle or breaks like hard candy then it’s ready. If it has some softness to it then it still has a little cooking to do. Watch it closely near the end so it doesn’t burn.
- When the toffee is ready pour it evenly over the nut mixture in the prepared pan.
- Sprinkle over the remaining half of the chocolate chips and then the remaining nut mixture.
- After 5 minutes or so, with the back of a wooden spoon or silicone spatula, gently press on the top mixture to spread the chocolate around.
- Leave to cool then break into chunks.
- Store in an airtight tin for up to three weeks.
*Using only half of the chocolate chips is nice too. Omit them from the base layer (step 3) and save them for the top layer (step 7).