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Caramels: Hazelnut Caramels

Source of Recipe

Bon Appetit


List of Ingredients

1 cup unsalted butter
1 1/4 cups firmly packed brown sugar
1 cup sugar
1 1/4 cups dark corn syrup
14 ounces sweetened condensed milk
1 vanilla bean, split lengthwise
1 cup coarse chopped toasted hazelnuts
(skins removed)


Recipe

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 medium, and bring mixture to boil. Cook mixture 8 minutes, stirring frequently. Using tongs, remove vanilla bean and discard. Continue cooking until candy thomometer registers 242ºF, 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.)