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CHOCOLATE HAZELNUT TOFFEE (dairy)

1 cup butter
1 cup granulated sugar
3 tablespoons water
1 tablespoon light corn syrup 1/3 cup chopped hazelnuts
6 squares semisweet chocolate (6 to 8 squares)
2/3 cup finely chopped Oregon hazelnuts

Melt butter in saucepan. Add sugar, water and corn syrup. Cook to 290 or until a small amount forms a brittle thread in cold water. Remove from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot water. Break toffee into small pieces and coat with chocolate, then roll in finely chopped hazelnuts.