1/2 cup finely chopped Oregon hazelnuts
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups light cream
Servings: 60
Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom. Combine sugar, corn syrup, butter and half the cream in a large, heavy saucepan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream and cook to 245º on candy thermometer. Immediately spread mixture over nuts in pan. Cool and cut into squares.
Yield: 5 dozen caramels
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups light cream
Servings: 60
Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom. Combine sugar, corn syrup, butter and half the cream in a large, heavy saucepan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream and cook to 245º on candy thermometer. Immediately spread mixture over nuts in pan. Cool and cut into squares.
Yield: 5 dozen caramels
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