1 c Unsalted butter(2 sticks)
1 1/4 c (packed)golden brown sugar
1 c Sugar
1 1/4 c Dark corn syrup
14 oz Can sweetened condensed milk
1 Vanilla been, split
-lengthwise
1 c Coarsely chopped husked
,toasted hazelnuts
Colored cellophane
Line 9-inch square baking pan with 2-inch-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 disolves. Scrape
seeds from vanilla been in to mixture; add bean.
Attach clip-on candy thomometer to side of saucepan.
incrase heat to med, 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, stiring frequently, about 5 minutes longer.
Immediately remove from heat; stir in hazelnuts.
Quickly pour caramel in to prepared pan(do not scrape
saucepan). Cool until almost firm, about one hour.
Using buttered heavy large knife, score 8 lines
lengthwise to depth of 1/4 inch 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.) Bon Appetit, December "95", Page 120.
