This recipe for chocolate-hazelnut toffee, shared by Aran Goyoaga of Cannelle et Vanille Bakes Simple, stands out for its straightforward approach to gluten-free baking. The recipe is quick, requires minimal ingredients, and yields a high-quality treat that’s perfect for gifting or keeping on hand for a sweet indulgence.
Why This Recipe Matters
The rise of gluten-free baking is driven by growing dietary awareness and the increasing number of people who need or choose to avoid gluten. Aran Goyoaga has become a trusted resource in this space, known for her clear instructions and reliable results. This toffee recipe exemplifies her style: minimal fuss, maximum flavor, and accessible ingredients. The recipe also demonstrates how simple homemade treats can rival store-bought confectionery in quality.
Ingredients & Preparation
The recipe requires just a few pantry staples, making it convenient for spontaneous baking. The key steps involve roasting hazelnuts, caramelizing sugar, and layering chocolate for a rich, textured finish.
Ingredients:
– ¾ cup (100 g) raw hazelnuts
– 1 cup unsalted butter (or dairy-free alternative)
– ¾ cup granulated sugar
– ½ cup light brown sugar
– ¼ cup room-temperature water
– ½ tsp Kosher salt
– 2 tsp vanilla extract
– ¼ tsp baking soda
– 4 ounces 70% chocolate, finely chopped
Instructions:
1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Roast hazelnuts for 15-20 minutes until fragrant and golden brown. Peel and roughly chop them.
3. In a saucepan, combine butter, sugar, water, and salt. Cook over medium-high heat until it reaches 300°F (150°C), about 15 minutes.
4. Remove from heat and carefully stir in vanilla extract (it will splatter). Add baking soda and distribute it without overmixing.
5. Pour the toffee onto the baking sheet and spread evenly. Sprinkle with chocolate, then chopped hazelnuts, pressing them into the chocolate.
6. Cool completely (hours at room temperature or speed up in fridge). Break into pieces and store in an airtight container for up to a month.
Variations & Storage
For those with nut allergies, substitute with candied pepitas or crushed candy canes and cocoa nibs. The toffee stores well for up to a month in an airtight container, making it a great make-ahead treat.
“The beauty of this recipe lies in its simplicity. It’s proof that gluten-free baking doesn’t have to be complicated to be delicious.”
This chocolate-hazelnut toffee offers a delightful blend of textures and flavors, and Aran Goyoaga’s recipe makes it easy to achieve at home.
