Preparation / Directions:
Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, half-and-half, corn syrup and hazelnut liqueur in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine.Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm.) Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy.
(Mixture will hold its shape when dropped from a spoon.) Quickly stir in hazelnuts. Spread in pan; cool. Cut into 1-inch squares.