*  Exported from  MasterCook  *
 
                             Hazelnut Caramels
 
 Recipe By     :
 Serving Size  : 81   Preparation Time :0:00
 Categories    : Candy                            Holiday Gift Giving Recipes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           unsalted butter
    1 1/4  cups          brown sugar -- packed
    1      cup           sugar
    1 1/4  cups          dark corn syrup
    1      14 oz can     sweetened condensed milk
    1                    vanilla bean -- split lenghwise
    1      cup           toasted hazelnuts -- coarsely chopped
                         cellophane/colored plastic wrap
 
 Line a 9 square baking pan with 2 high sides with heavy duty aluminum foil,
 extending foil over the sides of the pan.  Butter foil.
 
 Melt 1 cup butter in a heavy large saucepan over low heat.  Add both sugars,
 corn syrup and sweetened condensed milk and stir until sugar dissolves.
  Scrape seeds from vanilla bean into mixture; add bean.  Attach a clip on
 candy thermometer to the side of the saucepan.  Increase heat to medium and
 bring mixture to a boil.  Cook mixture for 8 minutes, stirring frequently.
 
 Using tongs, remove vanilla bean and discard.  Continue cooking until candy
 thermometer registers 242F, stirring frequently, about 5 minutes longer.
  Immediately remove from heat; stir in hazelnuts.  Quickly pour caramel into
 prepared pan (do not scrape saucepan).  Cool until almost firm, about 1 hour.
 
 Using a buttered heavy large knife, score 8 lines lengthwise to a depth of
 1/4 in caramel, then score 8 lines crosswise.  Using same buttered heavy
 large knife, cut caramel on scored lines into pieces.  Wrap each piece of
 caramel in colored cellophane/plastic wrap.
 
 Can be make 2 weeks ahead.  Store in an airtight container.
 
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