Hazelnut Caramels

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Servings: 81 Difficulty: Advanced
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Rich, buttery caramels with toasted hazelnuts and vanilla bean, perfect for gifting.
Hazelnut Caramels recipe image
Hazelnut Caramels recipe image
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Hazelnut Caramels

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 81 Calories: 2367.7

Description

These Hazelnut Caramels are the ultimate homemade treat, offering a luxurious chewy texture and deep, toasty flavor. By cooking butter, brown sugar, and corn syrup to the soft-ball stage, you create a base that is perfectly balanced between sweet and savory. The addition of a whole vanilla bean infuses the mixture with an elegant aromatic complexity, while toasted hazelnuts provide a delightful crunch that contrasts beautifully with the smooth caramel. Wrapped individually in colored cellophane, these sweets make for impressive holiday gifts or a sophisticated dessert course. They hold up well for weeks, making them ideal for batch cooking during the busy season. Enjoy them as a standalone indulgence or paired with a strong cup of coffee.

Ingredients

Directions

  1. Line a 9-inch square baking pan with 2-inch-high sides with heavy-duty aluminum foil, extending the foil over the sides of the pan to create handles.
  2. Lightly butter the foil to prevent sticking.
  3. Melt 1 cup of unsalted butter in a heavy large saucepan over low heat.
  4. Add both sugars, dark corn syrup, and sweetened condensed milk to the melted butter; stir until the sugar dissolves.
  5. Scrape the seeds from the split vanilla bean into the mixture and add the bean pod as well.
  6. Attach a clip-on candy thermometer to the side of the saucepan.
  7. Increase heat to medium and bring the mixture to a boil.
  8. Cook the mixture for 8 minutes, stirring frequently to ensure even heating.
  9. Using tongs, remove the vanilla bean pod and discard it.
  10. Continue cooking until the candy thermometer registers 242&# 194;°F (117ðC) (soft-ball stage), stirring frequently, which should take about 5 minutes longer.
  11. Immediately remove the saucepan from the heat and stir in the coarsely chopped toasted hazelnuts.
  12. Quickly pour the caramel into the prepared pan; do not scrape the saucepan to avoid incorporating any burnt bits.
  13. Cool the caramel at room temperature until it is almost firm, about one hour.
  14. Using a buttered heavy large knife, score 8 lines lengthwise to a depth of 1/4 inch in the caramel, then score 8 lines crosswise to create squares.
  15. Using the aluminum foil as an aid, lift the caramel block out of the pan.
  16. Using the same buttered knife, cut the caramel along the scored lines into individual pieces.
  17. Wrap each piece of caramel individually in colored cellophane.

Nutrition Facts

Servings 81

Amount Per Serving
Calories 2367.7kcal
% Daily Value *
Total Fat 78.6g121%
Saturated Fat 49.9g250%
Cholesterol 213.0mg71%
Sodium 517.0mg22%
Total Carbohydrate 396.6g133%
Dietary Fiber 8.2g33%
Sugars 342.6g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store in an airtight container; can be prepared up to 2 weeks ahead.

Keywords: hazelnut, caramel, homemade, candy, dessert, vanilla bean, butter, brown sugar, holiday gift, christmas, toasted nuts, chewy, sweet, condensed milk, corn syrup, soft ball stage, confection, treat, indulgent
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