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Ingredients Edit

Directions Edit

  1. Butter a square 8-inch pan.
  2. Spread chopped hazelnuts evenly over bottom.
  3. Combine sugar, corn syrup, butter and half the cream in a large, heavy sauce pan.
  4. Heat to boiling over medium heat, stirring constantly.
  5. Stir in remaining cream and cook to 245°F on candy thermometer.
  6. Immediately spread mixture over nuts in pan.
  7. Cool and cut into squares.
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