Wild Hazelnut Crunch
Almost every year I make these sweets a couple of weeks before Christmas and store them in an airtight jar to keep them crisp. I put them into little individual cellophane bags to give as presents. A little care is needed when cooking them, as the liquid caramelised sugar used to make the hazelnuts stick together is extremely hot and can burn: I use a half lemon as my shaping tool to save my fingers.
Makes 1kg (2 1/4 lb)
[mpprecipe-recipe:69]
