Hazelnut Caramels


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

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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