Hazelnut Butter Crunch Squares

Preparation

1. Step 1

   Line an 8-inch-square baking pan with aluminum foil that extends over the sides. Coat the foil with 1 tablespoon of the butter. Set aside.

   Step 2

   In a 3-quart heavy-bottomed saucepan over medium heat, combine the remaining 8 tablespoons butter, the sugar, salt, and corn syrup; stir with a wooden spoon or heatproof spatula until the mixture is smooth and liquid (about 4 minutes). Add the chopped hazelnuts and cook the mixture to a medium caramel color (5 to 8 minutes), stirring constantly. Immediately turn the mixture into the foil-lined pan and spread it into the corners. Let the candy cool completely (about 30 minutes).

   Step 3

   Remove the candy from the pan by lifting out the foil; invert the candy onto a cutting board and gently peel the foil off the back. Cut the crunch evenly into 1-inch squares.

   Step 4

   Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25–30). Dip each square into the tempered chocolate, coating it completely. With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper. Repeat with the remaining squares. After dipping 4 squares, center a whole hazelnut on each square, pointed end up, before the chocolate sets up. Press lightly on the hazelnut so that it will adhere.

   Step 5

   Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. When the squares are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer. These squares are best served at room temperature.

2. VARIATIONS

   Step 6

   Substitute any nuts for the hazelnuts. These squares are also delicious without the chocolate coating.

   Step 7

   Milk Chocolate Hazelnut Butter Crunch Squares: Substitute milk chocolate for the bittersweet chocolate.