|Sugar||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Teaspoon|
|Chopped hazelnuts||2 Cup (32 tbs)|
1. Combine sugar, water, lemon juice in 2-quart Sauce Pan; cook over medium heat; after 10 minutes of cooking, watch carefully; when mixture begins to turn brown, remove from heat immediately.
2. Add nuts; pour mixture onto 15 1/2 x 12-inch Cookie Sheet; with 2 forks, lift and pull mixture into 14 x 12-inch rectangle; cool; break into pieces; place in food processor or blender in several batches; pulverize to a sand-like texture; store in air-tight container. Makes 3 cups