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| Butter Hazelnut Caramels w. Butter Rum Option |
Ingredients
Vegetable oil for greasing
2 cups packed light brown sugar
1 cup heavy cream
1/2 stick unsalted butter
1/4 teaspoon salt
1/4 cup plus 1 teaspoon Frangelico [hazelnut liqueur]
1/4 teaspoon pure vanilla extract
64 roasted and skinned hazelnuts
Special equipment: parchment paper; a candy or deep – fat thermometer
Method
Line bottom and sides of an 8 – inch square baking pan with parchment paper and
oil parchment.
Bring brown sugar, cream, butter, salt, and 1/4 cup Frangelico to a boil in a 3 – to
4 – quart heavy saucepan, stirring until butter is melted, then boil over moderate
heat, stirring frequently, until thermometer registers 248° [firm – ball stage], about
15 minutes
Remove from heat and stir in vanilla and remaining teaspoon Frangelico. Pour into
baking pan and arrange hazelnuts in even rows down and across the caramel. Cool
completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard
parchment and turn caramel hazelnut side up. Cut into 1 – inch squares using the
nuts as a guide
Makes 64 1 – inch squares
Cooks' note: Store caramels layered between parchment paper, in an airtight
container for up to a week
Nut allergy note: If you or a loved one has a nut allergy, omit the Frangelico and
replace with Rum, omit the hazelnuts and make Butter Rum Caramels instead. They
are just as good without the trip to hospital.
Vegetable oil for greasing
2 cups packed light brown sugar
1 cup heavy cream
1/2 stick unsalted butter
1/4 teaspoon salt
1/4 cup plus 1 teaspoon Frangelico [hazelnut liqueur]
1/4 teaspoon pure vanilla extract
64 roasted and skinned hazelnuts
Special equipment: parchment paper; a candy or deep – fat thermometer
Method
Line bottom and sides of an 8 – inch square baking pan with parchment paper and
oil parchment.
Bring brown sugar, cream, butter, salt, and 1/4 cup Frangelico to a boil in a 3 – to
4 – quart heavy saucepan, stirring until butter is melted, then boil over moderate
heat, stirring frequently, until thermometer registers 248° [firm – ball stage], about
15 minutes
Remove from heat and stir in vanilla and remaining teaspoon Frangelico. Pour into
baking pan and arrange hazelnuts in even rows down and across the caramel. Cool
completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard
parchment and turn caramel hazelnut side up. Cut into 1 – inch squares using the
nuts as a guide
Makes 64 1 – inch squares
Cooks' note: Store caramels layered between parchment paper, in an airtight
container for up to a week
Nut allergy note: If you or a loved one has a nut allergy, omit the Frangelico and
replace with Rum, omit the hazelnuts and make Butter Rum Caramels instead. They
are just as good without the trip to hospital.