Ingredients
1/2
cup chopped hazelnuts (filberts)
3/4
cup butter or margarine
2
cups packed brown sugar
1
cup corn syrup
2
tablespoons instant espresso coffee (dry)
1
tablespoon hazelnut syrup (coffee flavoring)
1
can (14 oz) sweetened condensed milk (not evaporated)
Chocolate-covered coffee beans, if desired
Preparation
Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Butter foil that lines bottom and sides of pan. Sprinkle hazelnuts in pan.
In heavy 3-quart saucepan, heat butter, brown sugar, corn syrup, dry coffee, hazelnut syrup and milk to boiling. Cook over medium heat, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Pour into pan. Cool completely, about 2 hours.
Remove mixture from pan, using foil edges to lift. Cut into 8 rows by 6 rows, separating caramels as they are cut. Garnish with coffee beans. Wrap pieces individually in plastic wrap or waxed paper.
