Java Hazelnuts

Yield: about 1 1/2 pounds

Ingredients

• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• 2 1/2 cups whole hazelnuts, toasted* (about 11 ounces)

Instructions

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 an airtight container.

Notes

* 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.