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Java Hazelnuts




  1. In a saucepan, combine the brown sugar, granulated sugar, sour cream and coffee. Cook and stir until the mixture reaches 236 degrees F (softball stage) on a candy thermometer.
  2. Remove from heat and add vanilla extract and toasted hazelnuts. Gently stir until all the nuts are coated.
  3. Pour mixture onto a large, buttered shallow pan or platter. With 2 forks, separate the nuts.
  4. Cool until coating sets.
  5. Store in airtight container.

Makes about 1 1/2 pounds.

* To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275 degrees F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub warm nuts with a rough cloth.


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