Hazelnut-Coffee Caramels

 

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

• 1 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.
• 2 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.
• 3 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.