In a saucepan, combine the butter and sugar and bring to a boil.
Add the cream and salt and simmer until thick.
Stir in the hazelnuts. Refrigerate until cool and the sauce is thick.
4 Tbsp. (½ stick) unsalted butter
½ cup dark brown sugar
½ cup heavy cream
½ tsp. salt
1 cup whole hazelnuts, toasted
½ cup dark brown sugar
½ cup heavy cream
½ tsp. salt
1 cup whole hazelnuts, toasted
This article appears in Dec 1-31, 2008.