| 1 | Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart sauce pan and bring to a boil. |
| 2 | Cook to 300 (syrup will be golden color) without stirring. |
| 3 | Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. |
| 4 | Let cool. |
| 5 | Break into coarse crumbs with rolling pin. |
| 6 | Store in airtight container until used. |
| 7 | * cookfdn brings you this recipe with permission |
