Chocolate Espresso Hazenut Buttercrunch Candy
This sweet, rich, buttery Chocolate Espresso Hazelnut Buttercrunch Candy is a candy everyone will love.
- 2 cups chopped hazelnuts
- 1 cup unsalted butter
- 1 and 1/4 cup granulated sugar
- 1 11.5 ounce package milk chocolate chips
- 1/4 cup skim milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
Butter the bottom of a 9"x13" baking dish. Evenly distribute hazelnuts on the bottom of the greased pan.
Melt 1 cup butter and sugar in a medium-sized saucepan over medium high heat until browned, stirring constantly (roughly 10 minutes).
In a separate saucepan, combine chocolate chips, skim milk, 2 tablespoons butter, vanilla extract and heat over low heat until thoroughly melted and smooth. Stir in espresso powder.
Pour melted browned butter/sugar mixture over the top of hazelnuts.
Pour melted chocolate over the browned butter mixture.
Cool and let chocolate set before breaking into edible chunks.