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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. |