Ingredients
| 55 g | Butter |
| 225 g | Sugar (Main) |
| ½ tsp | White vinegar |
| 2 dessert spoons | Golden syrup |
| 1 cup | Roasted hazelnuts, chopped (Main) |
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Directions
- Put all into a pan, stir occasionally.
- Boil for 20 minutes. Take this step gently, you don't want the caramel to go too dark.
- Add 1 cup chopped roasted hazelnuts.
- Pour on to a greased tray. Break up when set.
