Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom. Combine sugar, corn syrup, butter and half the cream in a large, heavy sauce pan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream and cook to 245 on candy thermometer. Immediately spread mixture over nuts in pan. Cool and cut into squares.

Hazelnut Industry and The Hazelnut Marketing Board