Aran Goyoaga’s Hazelnut Butter Toffee

I just finished stocking my baking cupboard with more nuts. It’s amazing how quickly I go through them! I love putting a handful into my smoothies or grabbing some for a quick snack on the way out the door. There’s always a sprinkling of nuts on my salads or bowl of oatmeal. Hazelnuts are one of my favorite nuts anyway, but that love grows and grows during the holidays especially. I was happy to buy a big new bag to get me through the next few days and weeks of candy making. Hazelnuts have such a unique flavor that is immediately recognizable, like peanuts. We love them with chocolate and/or caramel. This Hazelnut Butter Toffee is one of my very favorite ways to snack on hazelnuts. It comes from Aran Goyoaga’s cookbook that I love so dearly, Small Plates and Sweet Treats.

In the recipe below, I’ve conveniently doubled the ingredients for you already because you are going to want to make a big batch. It’s just so darn good you can’t stop eating it! I’ve also included a little tasty variation. :)

Recipes using hazelnuts you might enjoy:
Chocolate Hazelnut Nutcracker Cake
Caramel Hazelnut Gelato
Hazelnut Toffee Cookies (you could just chop some of this up and add it in!)
Pear, Chocolate, Hazelnut Tart
Hazelnut Brown Sugar Ice Cream with Coffee Toffee Sauce

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Aran Goyoaga’s Hazelnut Butter Toffee

Easy crunchy and sweet, homemade toffee studded with toasted hazelnuts.

  • Total Time: 25 mins
  • Yield: 2 cups 1x


Units Scale
  • 1/2 cup (90 g) toasted hazelnuts (see here for toasting directions)
  • 2/3 cup (140 g) natural cane sugar
  • 1/2 cup (110 g) unsalted butter (or vegan buttery sticks)
  • 1/4 cup water
  • 1/2 teaspoon sea salt


  1. Combine sugar, butter, water and salt in a small saucepan. Cook over medium-high heat stirring until the sugar dissolves and the butter melts. Stop stirring. Clip a candy thermometer to the side of the pan. Cook until the temperature reaches 300 F (150 C). Add the toasted hazelnuts and stir quickly. Pour the toffee onto a baking sheet lined with parchment paper or a silicone mat. Let cool completely. Break into pieces and store in an airtight container for about 1 week.
  2. Variation: add 1/2 teaspoon espresso powder or coffee extract with the sugar, butter, water and salt. Proceed with the recipe as written.
  • Author: Lindsey Johnson
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Candy


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  1. Hey, Gytis. Thanks for alerting me to that typo! It’s 1/4 cup, which is the same as 4 Tablespoons of water. I probably had it written one way and then switched it, but didn’t delete the other measurement. Thanks again for catching that! I made the change in the recipe.

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