---------- Recipe via Meal-Master (tm) v8.04
  
       Title: HAZELNUT CARAMELS
  Categories: Candies, Christmas
       Yield: 81 pieces
  
       1 c  Unsalted butter (2 sticks)
   1 1/4 c  (packed)golden brown sugar
       1 c  Sugar
   1 1/4 c  Dark corn syrup
      14 oz Can sweetened condensed milk
       1    Vanilla been, split
            -lengthwise
       1 c  Coarsely chopped husked
            ,toasted hazelnuts
            Colored cellophane
  
   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.
  
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