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Hazelnut Caramel Sauce





Yields
Makes 1 1/2 cups; 8 or 9 servings

Notes: Make sauce up to 1 week ahead; cover and chill. It thickens as it cools. Warm in a microwave oven or stir in a pan over medium heat.

 1/2 cup hazelnuts
 3/4 cup sugar
 3 tablespoons butter or margarine, cut into chunks
 1/2 cup whipping cream
 1/4 cup hazelnut-flavor liqueur
Step 1
1

Put hazelnuts in an 8- or 9-inch pan. Bake in a 350° oven until nuts are golden under skins, 15 to 20 minutes. Pour onto a clean towel and, when cool enough to touch, rub nuts with fabric to loosen skins. Lift nuts from towel; discard skins. Coarsely chop nuts.

Step 2
2

In a 10- to 12-inch nonstick frying pan over high heat, combine sugar and butter. Shake pan frequently to mix until sugar and butter are melted and amber colored, about 5 minutes; watch carefully.

Step 3
3

Off the heat, add whipping cream (mixture foams); stir until caramel is smoothly mixed with cream. Stir in chopped nuts and liqueur.

Step 4
4

Return sauce to medium heat and stir until boiling vigorously. Use sauce hot or cool.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories196
% Daily Value *
Total Fat 12g16%

Saturated Fat 5.2g26%
Cholesterol 25mg9%
Sodium 44mg2%
Total Carbohydrate 20g8%

Dietary Fiber 0.5g2%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.