1 cup sugar
1/2 cup white corn syrup
1 cup Oregon hazelnuts
1 teaspoon butter
1 teaspoon vanilla extract
Servings: 12
In a 1 1/2 quart casserole dish, stir together sugar and syrup. Microwave on HIGH for 4 minutes. Stir in the hazelnuts and microwave on HIGH for 3 to 5 minutes. Add butter and vanilla, blending well. Microwave on HIGH for 1 to 2 minutes. Pour mixture onto a lightly buttered warm cookie sheet. Let cool for 1/2 to 1 hour. Break into small pieces and drizzle with white and milk chocolate. Store in an airtight container in a cool place.
Yield: 1 pound
1/2 cup white corn syrup
1 cup Oregon hazelnuts
1 teaspoon butter
1 teaspoon vanilla extract
Servings: 12
In a 1 1/2 quart casserole dish, stir together sugar and syrup. Microwave on HIGH for 4 minutes. Stir in the hazelnuts and microwave on HIGH for 3 to 5 minutes. Add butter and vanilla, blending well. Microwave on HIGH for 1 to 2 minutes. Pour mixture onto a lightly buttered warm cookie sheet. Let cool for 1/2 to 1 hour. Break into small pieces and drizzle with white and milk chocolate. Store in an airtight container in a cool place.
Yield: 1 pound
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