100 g butter
150 ml whipping cream
110 g Dansukker Granulated Sugar
210 g Dansukker Organic Light Syrup
125 g dark chocolate, chopped
1 pinch of salt
100 g whole hazelnuts

Melt the butter and cream together in a saucepan. Add the sugar and syrup. Bring to the boil.
Add the chopped chocolate and a pinch of salt.
Bring to the boil, stirring occasionally, until the temperature reaches 125 °C. It is easiest to use a cooking thermometer. If you don’t have one do the ball test. Drop a little of the mixture into a glass of cold water. If it makes a round, medium-soft ball, the toffee is ready. It will take about 30-40 minutes for the toffee to reach the right temperature.
Stir in the hazelnuts and pour the mixture into a greased or lined rectangular tin 30 x 10 cm. Leave to set.
Cut into squares and serve.