Hazelnut Caramels

1 cup unsalted butter
1 1/4 cups light brown sugar, packed
1 cup granulated sugar
1 1/4 cups corn syrup
1 - 14 oz. tin sweetened condensed milk
2 tsp. vanilla
1 cup toasted and husked hazelnuts, roughly chopped

Line a 9" square baking tin with foil so that foil extends over sides of tin. Butter foil.
In a large saucepan, melt butter. Add sugars, syrup and sweetened condensed milk.
Stir until sugar dissolves. Increase heat to medium and bring to a boil. Cook for 13 to 15 minutes or until candy thermometer reaches 242 degrees F, stirring constantly.
Remove from heat and stir in vanilla and hazelnuts.
Quickly pour caramel into lined baking tin. Cool until almost firm.
Using a buttered knife, score the caramel lengthwise into 9 strips and 9 strips crosswise. Lift caramel out of pan, using foil.
Cut caramel into pieces along scorelines and wrap individually in cellophane.
Store in an airtight container for up to 2 weeks.

Makes 81 pieces

Adapted from Bon Appetit, December 1995