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1
Line 9-inch square baking pan with 2-inch high sides with heavy-duty aluminum foil, extending foil over sides of pan.
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2
Butter foil.
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3
Melt 1 cup of butter in heavy large saucepan over low heat.
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4
Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves.
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5
Scape seeds from vanilla into mixture; add bean.
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6
Attach clip-on candy thermometer to side of saucepan.
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7
Increase heat to medium and bring mixture to a boil.
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8
Cook mixture 8 minutes, stirring frequently.
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9
Using tongs, remove vanilla bean and discard.
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10
Continue cooking until candy thermometer registers 242F, stirring frequently, about 5 minutes longer.
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11
Immediately remove from heat; stir in hazelnuts.
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12
Quickly pour caramel into prepared pan (do not scrape saucepan).
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13
Cool until firm, about 1 hour.
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14
Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4 inch in caramel, then score 8 lines crosswise.
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15
Using aluminum foil as aid, lift caramel out of pan.
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16
Using same buttered heavy large knife, cut caramel on scored lines into pieces.
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17
Wrap each piece of caramel in cellophane.
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18
(Can be prepared 2 weeks ahead.
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19
Store caramels in airtight containers.)
