Instructions: Line baking sheet with foil. Sprinkle 1/2 cup of the hazelnuts over pan; set aside. Butter sides of heavy saucepan. Melt butter; add brown sugar and water. Cook and stir until boiling on med-high heat until candy thermometer shows 280 or soft crack stage. Remove from heat and stir in liqueur and quickly pour over nuts in pan. Sprinkle with choc. pieces. Let stand until choc. softens and spread over candy topping off with remaining nuts Chill to harden chocolate; break into pieces and store in airtight container for up to 2 weeks.

Takes longer to write than to make!

NOTES : a fast candy recipe for sweet exchange at christmastime

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.