Recipe: Hazelnut Cream Caramels

HAZELNUT CREAM CARAMELS

1/2 cup finely chopped hazelnuts
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups light cream

Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom; set aside.

Combine sugar, corn syrup, butter and half the cream in a large, heavy saucepan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream and cook to 245 degrees F on candy thermometer. Immediately spread mixture over nuts in pan. Cool and cut into squares.

Makes 5 dozen caramels
Source: Dundee Hazelnuts and The Oregon Hazelnut Industry