1Roast the hazelnuts in a 400 degree oven until dark brown and roll them between your fingers to remove the skin.
2Freeze a large cookie sheet in a freezer for at least 10 minutes until cold. Then heat the butter on medium high heat until it melts. Incorporate the sugar, and start stirring constantly for 7 minutes. When the mixture first starts to bubble, and just starts to turn brown then add the nuts.
3Then immediately pour out onto the cookie sheet.Let cool, and then use a knife to pull it off the sheet and break it apart.
You’ll find a triple hit of hazelnut goodness in these creamy two-bite truffles: hazelnut liqueur, chocolate-hazelnut spread, and toasted salted hazelnuts. Eating just one of these über rich chocolate bites will leave you satisfied.
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