1 cup brown sugar
1/2 cup sugar
1/2 cup dairy sour cream
1 tablespoon instant coffee
1 teaspoon vanilla
2 1/2 cups roasted Oregon hazelnuts
Servings: 24
In a saucepan, combine sugars, sour cream and coffee. Cook and stir until mixture reaches softball stage (236ºF). Remove from heat and add vanilla and hazelnuts. Gently stir until all nuts are coated. Pour mixture onto large buttered shallow pan or platter. With two forks, separate nuts. Cool until coating sets.
Servings: 24
1/2 cup sugar
1/2 cup dairy sour cream
1 tablespoon instant coffee
1 teaspoon vanilla
2 1/2 cups roasted Oregon hazelnuts
Servings: 24
In a saucepan, combine sugars, sour cream and coffee. Cook and stir until mixture reaches softball stage (236ºF). Remove from heat and add vanilla and hazelnuts. Gently stir until all nuts are coated. Pour mixture onto large buttered shallow pan or platter. With two forks, separate nuts. Cool until coating sets.
Servings: 24
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