Instructions

Line a large baking sheet with foil, extending foil over edges. Sprinkle
1/2 cup of the hazelnuts in an 8-inch square in the pan. Set aside.
Butter the sides of a heavy 1 quart saucepan. In the saucepan melt
butter. Add brown sugar and water. Cook and stir over medium-high heat
to boiling.
Clip a candy thermometer to the side of the pan. Cook and stir over
medium heat to 280 degrees or soft-crack stage (about 10 minutes). Remove
saucepan from heat; remove thermometer. Immediately stir in liqueur; pour
atop nuts in pan.
Sprinkle with chocolate pieces. Let stand 2 minutes. When chocolate is
soft, spread to cover. Sprinkle with remaining 1/2 cup nuts. Cool. (If
necessary, chill several minutes to harden chocolate). Holding onto foil,
lift candy out of pan. Break into pieces. Store in an airtight container
in the refrigerator for up to 2 weeks. Makes 1 1/2 pounds.