Hazelnut Caramel Toffee Truffles: National Chocolate Covered Nut Day

Today is National Chocolate Covered Nut Day! I've posted lots of recipes for Chocolate Covered Nuts, but today I have a recipe for Hazelnut Caramel Toffee Truffles!

Go Nutty! 

Have some Chocolate Covered Nuts today!

This fabulous and easy recipe is adapted from the Hazelnut Council. 

HAZELNUT CARAMEL TOFFEE TRUFFLES

Ingredients
3/4 cup Hazelnuts, toasted, skin removed, divided
1/4 cup Toffee candy bits (I use ToffeeTalk Crumble Mumble, but whatever you have)
1 1/4 cups (10 oz) Semi-sweet chocolate chips or chopped high grade dark chocolate of your choice
1/2 cup Heavy whipping cream
1/2 tsp Madagascar Vanilla
1/4 tsp Salt
20 (6 oz) Caramels, unwrapped, cut in half
40 Hazelnuts, whole, toasted, skin removed

Directions
1. Process 1/4 cup hazelnuts and toffee in food processor or blender until finely ground; set aside.
2. Melt chocolate and cream together in top of double boiler or microwave chocolateand cream in small microwave-safe bowl on high for 1 to 1-1/2 minutes, stirring every 30 seconds until most of chocolate is melted. Do not overheat; lumps will melt when stirred. Stir in hazelnut mixture, vanilla and salt until blended. Cover and set aside until cool, about 1-1/2 hours.
3. Flatten caramel piece and wrap around one whole hazelnut forming a round ball; repeat. Dice remaining 1/2 cup hazelnuts; set aside.
4. Form 1 heaping teaspoon chocolate mixture around each caramel and roll in diced hazelnuts. Let
set until firm.

Tip: When handling ganache, work quickly in a cool room.