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1
Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
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2
Coat the foil with 1 tablespoon of the butter.
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3
Set aside.
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4
In a 3-quart heavy-bottomed saucepan over medium heat, combine the remaining 8 tablespoons butter, the sugar, salt, and corn syrup; stir with a wooden spoon or heatproof spatula until the mixture is smooth and liquid (about 4 minutes).
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5
Add the chopped hazelnuts and cook the mixture to a medium caramel color (5 to 8 minutes), stirring constantly.
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6
Immediately turn the mixture into the foil-lined pan and spread it into the corners.
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7
Let the candy cool completely (about 30 minutes).
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8
Remove the candy from the pan by lifting out the foil; invert the candy onto a cutting board and gently peel the foil off the back.
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9
Cut the crunch evenly into 1-inch squares.
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10
Line 2 baking sheets with parchment or waxed paper.
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11
Melt and temper the chocolate (see pages 2530).
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12
Dip each square into the tempered chocolate, coating it completely.
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13
With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper.
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14
Repeat with the remaining squares.
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15
After dipping 4 squares, center a whole hazelnut on each square, pointed end up, before the chocolate sets up.
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16
Press lightly on the hazelnut so that it will adhere.
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17
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
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18
When the squares are set, place them in paper candy cups.
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19
In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer.
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20
These squares are best served at room temperature.
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21
Substitute any nuts for the hazelnuts.
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22
These squares are also delicious without the chocolate coating.
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23
Milk Chocolate Hazelnut Butter Crunch Squares: Substitute milk chocolate for the bittersweet chocolate.
