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)
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. Remove from heat and add vanilla extract and toasted hazelnuts. Gently stir until all the nuts are coated.
Pour mixture onto a large, buttered shallow pan or platter. With 2 forks, separate the nuts. Cool until coating sets. 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.
