Ingredients
- 1 cup toasted hazelnuts -- chopped
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1 tablespoon water
- 1 tablespoon hazelnut liqueur
- 6 ounces semisweet chocolate chips
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.