HAZELNUT CARAMEL ROLLS

1/4 cup butter
3 cups powdered sugar
1/8 tsp salt
1/4 tsp rum flavoring
2 tbsp hot milk
1 cup brown sugar
2 tbsp butter
1/4 cup milk
1 tbsp corn syrup
1/4 cup roasted and chopped hazelnuts
1/2 lb package caramels
2 tbsp water
1 cup roasted, sliced hazelnuts

Cream together butter, powdered sugar, salt and rum flavoring. Stir in hot milk, beat until creamy and smooth.

In a saucepan, combine brown sugar, butter, milk and corn syrup. Cook, stirring occasionally, until mixture reaches firm ball stage (248-250 degrees F). Pour over first mixture, beating until smooth and thick. Pour out on buttered platter. Set aside until set and easy to handle.

When set and easily handled, knead in the chopped hazelnuts and form two rolls. Chill.

Heat caramels with water in top of double boiler. Spread caramel mixture on top side of roll. Press on sliced hazelnuts. Turn roll over, spread with more caramel and sliced hazelnuts. Repeat process for other roll. Chill and slice.

Makes 2 rolls, 2 1/4 lbs
Source: Oregon Hazelnut Industry and The Hazelnut Marketing Board