Get your apron ready, because you're going to want to put those newfound baking skills to use once we show you how to make some seriously tasty hazelnut toffee buttercrunch. Honestly, how good do these look? Kerrygold has teamed up with Pastry Chef Shane Smith to bring us some wonderfully festive baking recipes to add a little sparkle to Christmas 2020. Shane Smith has almost 20 years’ experience and has worked in some of Ireland’s most celebrated pastry kitchens. Whether you're making them for the kids or you want to spread the joy with some edible gifts this year, there is plenty of delicious seasonal recipe inspiration over on Kerrygold.com. Without further ado, here is a stunning Hazelnut Toffee Buttercrunch recipe. Here are the ingredients you'll need:

• 1 tbsp melted Kerrygold to grease tray
• 120g toasted chopped hazelnuts
• 120g Kerrygold butter
• 2 tbsp water
• 200g granulated sugar
• 45g brown sugar
• 1/4 tsp bread soda
• 1 tsp vanilla essence
• 140g dark chocolate, chopped

And here is the method to follow:

• Step 1: Preheat your oven to 180C. Pop your whole hazelnuts (skin can be on or off) onto a baking tray and roast in the oven for 6-8 minutes or until golden brown.
• Step 2: Remove and allow to cool. Once cold, blitz in a food processor or chop by hand.
• Step 3: Grease a 9”x12” baking tray with Kerrygold butter and sprinkle on half the chopped nuts (60g) and set aside.
• Step 4: In a heavy-based saucepan, add the Kerrygold butter, water, granulated and brown sugar. Pop onto a medium heat and cook for 10 minutes or until the mixture reaches 150C on a sugar thermometer. If you don't have one, bring the mixture to a rich dark golden brown colour. Remove from the heat and carefully add the vanilla and bread soda and stir through with a wooden spoon.
• Step 5: Pour this over the chopped nuts on the tray and spread using the back of a spoon. Sprinkle the chopped chocolate all over the top of the hot toffee and allow it to sit for 5 minutes. The heat of the toffee will melt the chocolate.
• Step 6: After 5 minutes, the toffee will have firmed up and the chocolate melted, again using the back of a spoon spread the chocolate all over the toffee and sprinkle on the remaining nuts. Allow to firm up and break the buttercrunch into bite-sized pieces and enjoy!

This is just one of the fabulous recipes we'll be showcasing. To find out how to make adorable glass window cookies, head here (LINK WHEN LIVE). For more seasonal recipe inspiration from Kerrygold, click here.