INGREDIENTS

INSTRUCTIONS

Line 9-inch square baking pan with 2-inch-high sides with heavy-duty
aluminum foil, extending foil over sides of pan. Butter foil.
Melt 1 cup butter in heavy large saucepan over low heat. Add both of the
sugars, syrup and sweetened condensed milk and stir until sugar disolves.
Scrape seeds from vanilla been in to mixture; add bean.
Attach clip-on candy thomometer to side of saucepan. incrase heat to med,
and bring mixture to boil.  Cook mixture 8 minutes, stirring frequently.
Using tongs, remove vanilla bean and discard. continue cooking until candy
thomometer registers 242 F, stiring frequently, about 5 minutes longer.
Immediately remove from heat; stir in hazelnuts. Quickly pour caramel in to
prepared pan(do not scrape saucepan). Cool until almost firm, about one
hour.
Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4
inch in caramel, then score 8 lines crosswise. using aluminum foil as aid,
lift caramel out of pan. Using same buttered heavy large knife, cut caramel
on scored lines in to pieces.  Wrap each piece of caramel in colored
cellophane.  (Can be prepared 2 weeks ahead. Store in air tight
containers.) Bon Appetit, December "95", Page 120.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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