---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hazelnut Caramels
 Categories: Candies, Christmas
      Yield: 81 Pieces
 
      1 c  Unsalted butter
  1 1/4 c  Golden brown sugar; packed
      1 c  Sugar
  1 1/4 c  Dark corn syrup
     14 oz Can sweetened condensed
           - milk
      1    Vanilla been;
           - split lengthwise
      1 c  Hazelnuts;
           - husked, toasted,
           - coarsely chopped
           Colored cellophane
 
  Line 9" square baking pan with 2"-high sides with heavy-duty
  aluminum foil, extending foil over sides of pan. Butter foil.
  
  Melt 1 cup butter in heavy large saucepan over low heat. Add both
  of the sugars, syrup, and sweetened condensed milk and stir until
  sugar dissolves. Scrape seeds from vanilla been in to mixture; add
  bean.
  
  Attach clip-on candy thomometer to side of saucepan. Increase heat
  to medium, and bring mixture to boil. Cook mixture 8 minutes,
  stirring frequently.
  
  Using tongs, remove vanilla bean and discard. Continue cooking
  until candy thomometer registers 242°F, stirring frequently, about
  5 minutes more. Immediately remove from heat; stir in hazelnuts.
  Quickly pour caramel in to prepared pan. Do not scrape saucepan.
  Cool until almost firm, about 1 hour.
  
  Using buttered heavy large knife, score 8 lines lengthwise to depth
  of 1/4" in caramel, then score 8 lines crosswise. Using aluminum
  foil as aid, lift caramel out of pan. Using same buttered heavy
  large knife, cut caramel on scored lines in to pieces. Wrap each
  piece of caramel in colored cellophane. Can be prepared 2 weeks
  ahead. Store in air tight containers.

  Recipe FROM: Bon Appetit, Dec 1995, p.120
 
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