Hazelnut Caramels
1/2 cup whipping cream
2 1/2 tbsp butter
1/4 tsp salt
3/4 cup sugar
2 tbsp water
2 tbsp corn syrup
1/4 cup hazelnuts, chopped and toasted
In a small saucepan, combine cream, butter and salt and bring to a boil. After it begins to boil, reduce heat to keep warm.
Pour into mini muffin papers that have been lightly sprayed with cooking oil spray in a mini muffin pan about half full and sprinkle toasted hazelnuts on top. Let cool.
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