Hazelnut Caramels

* Exported from MasterCook *

Hazelnut Caramels

Recipe By :
Serving Size : 81 Preparation Time :0:00
Categories : Candy Holiday Gift Giving Recipes

Amount Measure Ingredient -- Preparation Method
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1 cup unsalted butter
1 1/4 cups brown sugar -- packed
1 cup sugar
1 1/4 cups dark corn syrup
1 14 oz can sweetened condensed milk
1 vanilla bean -- split lenghwise
1 cup toasted hazelnuts -- coarsely chopped
cellophane/colored plastic wrap

Line a 9" square baking pan with 2" high sides with heavy duty aluminum foil,
extending foil over the sides of the pan. Butter foil.

Melt 1 cup butter in a heavy large saucepan over low heat. Add both sugars,
corn syrup and sweetened condensed milk and stir until sugar dissolves.
Scrape seeds from vanilla bean into mixture; add bean. Attach a clip on
candy thermometer to the side of the saucepan. Increase heat to medium and
bring mixture to a boil. Cook mixture for 8 minutes, stirring frequently.

Using tongs, remove vanilla bean and discard. Continue cooking until candy
thermometer registers 242F, stirring frequently, about 5 minutes longer.
Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into
prepared pan (do not scrape saucepan). Cool until almost firm, about 1 hour.

Using a buttered heavy large knife, score 8 lines lengthwise to a depth of
1/4" in caramel, then score 8 lines crosswise. Using same buttered heavy
large knife, cut caramel on scored lines into pieces. Wrap each piece of
caramel in colored cellophane/plastic wrap.

Can be make 2 weeks ahead. Store in an airtight container.

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