Hazelnut Caramels

1. 1

   Line a 9-inch square baking pan with a piece of foil, folding it over the sides. Using your hands, butter the foiled pan thoroughly and set it aside.

2. 2

   Over a low heat, melt butter in a medium sized saucepan. . Combine brown and white sugars, dark corn syrup and sweetened condensed milk. Continue to cook until the sugars have dissolved. Stir continuously - being careful not to burn your sugar.

3. 3

   Split vanilla bean lengthwise. Extract the seeds and add them to the pot. Add the pod to the mix as well.

4. 4

   Attach a candy thermometer to your pot, to ensure the correct temperature of candy. Bring the mix to a boil and stir frequently. Cook for 8-10 minutes then remove your vanilla bean pod and discard. Continue to cook your candy mixture until thermometer reads 242 F - (120 C).

5. 5

   Start to move quickly here so that the candy does not cool too much before you have finished with it. Remove the candy from heat and stir in crushed hazelnuts. Pour candy into your buttered foiled pan. Do not scrape the sides of the saucepan.

* Per serving · 4 servings · Values may vary.

No additional tips available.