---------- Recipe via Meal-Master (tm) v8.04

     Title: HAZELNUT CARAMELS
Categories: Candies, Christmas
     Yield: 81 pieces

     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.

-----