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Oregon is famous for its crop of sweet hazelnuts. Embedded in a crystalline syrup, hazelnuts, also called 'filberts,' add crunch and richness to this amber-colored candy.

Oregon Hazelnut Crunch

1 1/4 cups granulated sugar
1/4 cup light corn syrup
2 tablespoons water
1/8 teaspoon cream of tartar
1 cup hazelnuts
3 tablespoons almond extract
1/4 teaspoon baking soda

1. Combine sugar, corn syrup, water and cream of tartar in a heavy saucepan; bring to a boil. Heat to the hard-crack stage (see note) without stirring.
2. Remove from heat and cool for about 5 minutes, stirring periodically. Add hazelnuts, almond extract and baking soda; stir briskly. Pour into a buttered 17 x 11 x 2-inch baking pan. Let cool before breaking into pieces.

Makes 16 servings.

Note: 'Hard-crack' is a test for candy at which point a drop of the syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack stage is between 300° and 310°F.