Hazelnut Caramels


  • 1 14-ounce can sweetened condensed milk
  • 1 cup sugar
  • 1 ¼ cups golden brown sugar
  • 1 cup unsalted butter
  • Cellophane
  • 1 cup coarsely chopped husked hazelnuts
  • 1 vanilla bean
  • + 1 more ingredients
    • 1 ¼ cups dark corn syrup

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 of butter in heavy large saucepan over low heat. Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves. Scape seeds from ...

View full recipe at Epicurious


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