HAZELNUT TOFFEE

1 cup chopped hazelnuts, toasted
1/2 cup butter
1 cup packed brown sugar
1 tablespoon water
1 tablespoon hazelnut liqueur
1 (6 oz) package semisweet chocolate pieces (1cup)

Line a large baking sheet with foil, extending foil over the edges. Sprinkle 1/2 cup of the toasted nuts in an 8 inch square on the sheet. Set aside.

Butter the sides of a heavy 1 quart saucepan. In the saucepan melt butter. Add brown sugar and water. Cook and stir over medium high heat to boiling. Clip a candy thermometer to the side of the pan. Cook and stir over mediium heat to 280 degrees F of soft crack stage (about 10 minutes).

Remove pan from heat; remove thermometer. Immediately stir in liqueur; pour over nuts in pan. Sprinkle with chocolate. Let stand for 2 minutes or till soft; spread to cover.

Sprinkle with remaining 1/2 cup nuts. Cool. (If necessary, chill several minutes to harden chocolate.)

Holding onto foil, lift candy out of pan. Break into pieces. Store in the refrigerator for up to 2 weeks.

Makes about 1 1/2 pounds (48 servings)
Source: Better Homes and Gardens