Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 1¼ cup | Sugar |
| ¼ cup | Hazelnut liqueur or extract |
| ¼ cup | Corn syrup |
| 2 tablespoons | Water |
| ⅛ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 1 cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart sauce pan and bring to a boil. Cook to 300 (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board