1 3/4	Cups	Hazelnuts, finely chopped
1 1/2	Cups	Sugar
1/2	Cup	Water
1/3	Cup	light corn syrup
1	Cup	Butter (no substitutes)
1/4	Tsp.	Salt
1/4	Tsp.	Baking soda
1/4	Tsp.	Orange extract
1	Cup (6 oz.)	Semi-sweet chocolate chips

Place hazelnuts in a greased 15" x 10" x 1" baking pan. Bake at 300° for 15 minutes or until toasted; set aside. In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally until mixture reaches 300° (hard-crack stage) on a candy thermometer. Remove from the heat; quickly stir in salt, baking soda, orange extract and 1 1/4 cups hazelnuts. Pour onto a greased baking sheet and spread to 1/4" thickness. Let stand at room temperature until cool, about 1 hour. In a microwave or double boiler, melt chocolate chips. Spread over toffee. Sprinkle with the reamining hazelnuts. Let stand for 1 hour. Break into bite-sized pieces.

YIELD:2 pounds