|Sugar||1 1⁄4 Cup (20 tbs)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Dark corn syrup||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped hazelnuts/Filberts||1⁄2 Cup (8 tbs)|
1. In heavy 3-quart saucepan, combine sugar, light and dark com syrups and heavy cream. Stir to mix well.
2. Cook over medium heat, uncovered, to 240°F. on candy thermometer, or until a little syrup dropped in cold water forms a hard ball—about 45 minutes. Add butter and nuts.
3. Pour into foil bonbon cups; place on tray. Or pour into an 8-by-8-by-2-inch pan lined with foil that has been buttered lightly. Cool; cut into 1/2-inch squares. Store in refrigerator.