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Hazelnut Caramels


1 cup unsalted butter(2 sticks)
1 1/4 cup (packed)golden brown sugar
1 cup sugar
1 1/4 cup dark corn syrup
14 oz can sweetened condensed milk
1 vanilla been, split lengthwise
1 cup coarsely chopped husked
1 ,toasted hazelnuts
1 colored cellophane

Line 9-inch square baking pan with 2-inch-high sides with heavy-duty
aluminum foil, extending foil over sides of pan. Butter foil.

Melt 1 cup butter in heavy large saucepan over low heat. Add both of
the sugars, syrup and sweetened condensed milk and stir until sugar
disolves. Scrape seeds from vanilla been in to mixture; add bean.

Attach clip-on candy thomometer to side of saucepan. incrase heat to
med, and bring mixture to boil. Cook mixture 8 minutes, stirring

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

Using buttered heavy large knife, score 8 lines lengthwise to depth
of 1/4 inch in caramel, then score 8 lines crosswise. using aluminum
foil as aid, lift caramel out of pan. Using same buttered heavy large
knife, cut caramel on scored lines in to pieces. Wrap each piece of
caramel in colored cellophane. (Can be prepared 2 weeks ahead. Store
in air tight containers.) Bon Appetit, December "95", Page 120.


Servings: 81



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