1 cup firmly packed dark brown sugar
Dash salt
1/3 cup milk
2 tablespoons light corn syrup
3 tablespoons butter or margarine
1/2 cup roasted and coarsely chopped Oregon hazelnuts
1 teaspoon vanilla
Servings: 10
Combine sugar, salt, milk, corn syrup and butter in saucepan. Bring to a boil, stirring constantly; cook about 5 minutes, or until thickened. Remove from heat and add hazelnuts and vanilla. Serve warm over ice cream.
Yield: 1 1/3 cups
Dash salt
1/3 cup milk
2 tablespoons light corn syrup
3 tablespoons butter or margarine
1/2 cup roasted and coarsely chopped Oregon hazelnuts
1 teaspoon vanilla
Servings: 10
Combine sugar, salt, milk, corn syrup and butter in saucepan. Bring to a boil, stirring constantly; cook about 5 minutes, or until thickened. Remove from heat and add hazelnuts and vanilla. Serve warm over ice cream.
Yield: 1 1/3 cups
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