Homemade Toffifee

by Barry Lewis


Hazelnut filling

Handful of blanched hazlenuts

300g Nougat

100g Nutella


300g soft toffees

80ml Double cream

20g butter

 To top

100g dark chocolate, melted

Attempting to make homemade Toffifee / Toffifay for Mrs Barry after the kids and I gobbled them all up was a little trickier than I thought it would be… but they turned out great after some patience! A toffifee is a yummy hazelnut nougat, holding a hazelnut, sat in a caramel bucket with a chocolate dot on top – hopefully like mine this is to cover up the hazelnut underneath! A fun project this one 🙂


The first thing I’ll say is this is a challenge and I had to keep them chilled for a good texture. Ideally if you have a toffifee package to use as a mould it’ll look even better, if not a half-circle silicone mould would be a good alternative.

First of all place the hazelnuts on a lined baking tray and bake in a pre-heated oven at 180c/160fan/Gas5 for 10-15 minutes or until lightly browned all over, giving a gentle mix half way through cooking. Remove from the oven to cool fully.

Next up warm the toffees in a saucepan with the cream and the butter, slowly over a low heat, but keep stirring, they will melt and become a very hot caramel mix. Allow to cool to room temperature whilst you work on the nougat filling.

In a separate saucepan warm the nougat until it melts, again low heat stirring all the time. Once it melts, add in the Nutella and stir through and allow to cool.

Keep the caramel mix just warmed and pour a little into the bottom of your mould. Using oiled hands wrap a hazelnut in the nougat in a small ball, then drizzle more caramel on top to cover it. Top with a small blob of melted dark chocolate and place in the fridge to set!