Instructions: Put hazelnuts in an 8- or 9-inch pan. Bake in a 350 degree oven until nuts are golden under skins, 15 to 20 minutes. Pour onto a clean towel and, when cool enough to touch, rub nuts with fabric to loosen skins. Lift nuts from towel; discard skins. Coarsely chop nuts.

In a 10- to 12-inch nonstick frying pan over high heat, combine sugar and butter. Shake pan frequently to mix until sugar and butter are melted and amber colored, about 5 minutes; watch carefully.

Off the heat, add whipping cream (mixture foams); stir until caramel is smoothly mixed with cream. Stir in chopped nuts and liqueur.

Return sauce to medium heat and stir until boiling vigorously. Use sauce hot or cool.

This recipe yields 1 1/2 cups; 8 or 9 servings.

Comments: Make sauce up to 1 week ahead; cover and chill. It thickens as it cools. Warm in a microwave oven or stir in a pan over medium heat.

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