|Butter||4 Ounce (115 Gram)|
|Hazelnuts||4 Ounce (115 Gram)|
|Soft brown sugar||4 Ounce (115 Gram)|
|Golden syrup||4 Fluid Ounce|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Vanilla essence||1 Teaspoon|
In a heavy pan melt the butter, and add the hazelnuts, sugar, syrup and vanilla over a moderate heat.
Stir until the sugar has dissolved.
Bring the mixture to the boil and continue stirring frequently until it reaches 275° F on a sugar thermometer.
Be careful not to let the mixture brown.
Remove the pan from the heat and pour the toffee into a greased tray.
Wait until slightly cooked and almost, but not set completely.
Mark with a sharp knife and into required sizes.
When completely set, lift out and snap into slices and store in an airtight tin or bottle.