Hazelnut Brown Butter

• 2 ounces blanched hazelnuts
• 1 1/2 teaspoons granulated sugar
• 2 tablespoons Frangelico liqueur
• 8 tablespoons (1 stick) unsalted butter
• 1/4 teaspoon kosher salt

1. Preheat the oven to 375F.
2. Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, until theyre golden brown and smell nutty.
3. When the nuts have cooled, chop them coarsely.
4. Dissolve the sugar in the Frangelico in a small bowl.
5. Cook the butter in a medium saucepan over medium heat about 5 minutes, shaking the pan occasionally, until the butter browns and smells nutty.
6. Once the butter has browned, remove the pan from the heat and wait a minute or two.
7. Add the nuts, salt, and the Frangelico mixture, making sure to scrape all the Frangelico and sugar into the pan.
8. (Be careful, the butter might foam up a little, and its very hot.)

hazelnuts, sugar, frangelico liqueur, butter, kosher salt

Taken from www.epicurious.com/recipes/food/views/hazelnut-brown-butter-391031 (may not work)