Email to Linda Leone      

Coffe Hazelnuts

Source of Recipe


The Oregonian






List of Ingredients



• 1 C fimly packed brown sugar
  
• 1/2 C sugar
  
• 1/2 C sour cream
  
• 1 T instant coffee granules
  
• 1 tsp vanilla
  
• 2 1/2 C whole hazelnuts, toasted (11oz)
  






Instructions



1. In a saucepan, Combine the brown sugar, granulated sugar, sour cream and coffee. Cook and stir until the mixture reaches 236 degrees, or soft ball stage on candy thermometer. Remove from heat and add vanilla and toasted hazelnuts. Gently stir until all the nuts are coated.
   
   
2. Pour mixture onto a large, buttered shallow pan or platter. With 2 forks, separate the nuts. Cool until coating sets. Store in airtight container
   
   






Final Comments


Note; to toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275 degree oven for 20-30 minutes or until the skins crack. To remove skins, rub warm nuts with a rough cloth.