*You will need a sugar thermometer for this recipe.
Begin by greasing a shallow square cake tin (18cm) and filling a mixing bowl halfway with cold water.
Use a heavy-based saucepan and pour in the cold water with both the light muscovado sugar andDemerara sugar, as well as the diced butter. Then add the double cream and heat it all up gently. It is important to keep stirring all of the ingredients with a wooden spoon until everything has melted and dissolved. Once this is done, boil the mixture and put into the saucepan a sugar thermometer.
Keep checking until the thermometer reads about 131 or 132°C, then dip the saucepan into the mixing bowl of cold water - a great tip to stop the toffee from overcooking!
After a few minutes of cooling, pour the mixture into the pre-greased cake tin, pour over some melted chocolate and hazelnuts on top and then leave it in a cool place for a few hours to set before breaking up the set toffee.
Use a lightly oiled knife and divide it into squares. Put the toffee in between some baking parchment, before using the end of a rolling pin to break it into small pieces.
Reprinted with permission of Something Sweet