|Photo by Maggie Kapustin|
1½ cups chopped, toasted hazelnuts, divided
1 cup sugar
1 cup butter
1 tbs. light corn syrup
1½ cups milk chocolate chips
Spread 1 cup of hazelnuts on a 9x9 (approximate) area of a lightly butter-greased baking sheet.
(Original recipe before modifications: Mildred’s Toffee, courtesy of Southern Living 1001 Ways to Cook Southern cookbook, 2010)