Hazelnut Caramels

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Servings: 81 Difficulty: Advanced
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Silky, handmade confections with toasted nuts and vanilla bean
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: 2295.7

Description

These homemade hazelnut caramels offer a luxurious, fudge-like texture that melts in your mouth. Made with a rich base of butter, brown sugar, and sweetened condensed milk, they are infused with the delicate floral notes of real vanilla bean. The addition of toasted, chopped hazelnuts provides a delightful crunch and deep, nutty flavor that balances the sweetness. Perfectly chewy yet tender, these treats are ideal for holiday gift-giving, wedding favors, or simply indulging after dinner. While they require careful attention to the candy thermometer, the result is a professional-quality confection that tastes far superior to store-bought versions. Wrap them individually in cellophane for a charming, rustic presentation.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (177ðC). Spread hazelnuts on a baking sheet and toast for 10-12 minutes until fragrant. Let cool, then coarsely chop.
  2. Line a 9-inch square baking pan with heavy-duty aluminum foil, extending the foil over the sides to create handles. Butter the foil lightly.
  3. In a heavy large saucepan over low heat, melt the unsalted butter completely.
  4. Add the white sugar, brown sugar, dark corn syrup, and sweetened condensed milk to the melted butter. Stir constantly until the sugars are fully dissolved and the mixture is smooth.
  5. Split the vanilla bean lengthwise and scrape the seeds into the mixture. Add the empty bean pod to the saucepan.
  6. Attach a clip-on candy thermometer to the side of the saucepan. Increase heat to medium and bring the mixture to a boil, stirring occasionally to prevent scorching.
  7. Boil the mixture for 8 minutes, stirring frequently.
  8. Using tongs, carefully remove the vanilla bean pod and discard it.
  9. Continue cooking, stirring frequently, until the candy thermometer registers 242ðF (117ðC) (soft-ball stage). This should take about 5 more minutes. Do not overcook, or the caramels will become hard.
  10. Immediately remove the saucepan from the heat. Stir in the toasted, chopped hazelnuts until evenly distributed.
  11. Quickly pour the hot caramel mixture into the prepared pan. Do not scrape the saucepan, as any burnt bits will discolor the caramels.
  12. Let the caramels cool at room temperature until they are almost firm, about 1 hour.
  13. Using a buttered heavy knife, score 8 lines lengthwise and 8 lines crosswise into the caramel to a depth of 1/4 inch, creating a grid of squares.
  14. Lift the caramel out of the pan using the aluminum foil handles. Place on a cutting board.
  15. Using the same buttered knife, cut through the caramel along the scored lines into individual pieces.
  16. Wrap each piece of caramel individually in colored cellophane or wax paper for storage or gifting.
  17. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Servings 81

Amount Per Serving
Calories 2295.7kcal
% Daily Value *
Total Fat 78.3g121%
Saturated Fat 49.8g249%
Cholesterol 213.0mg71%
Sodium 515.0mg22%
Total Carbohydrate 380.8g127%
Dietary Fiber 0.0g0%
Sugars 339.6g
Protein 27.1g55%

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

Keywords: hazelnut, caramel, candy, chocolate, nuts, vanilla, butter, sugar, condensed milk, dessert, homemade, gift, holiday, chewy, sweet, confection, toasted, brown sugar, corn syrup, treat, snack
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