Following this recipe, more or less. You can almost certainly double it, but I undercooked the batch that I doubled—your mileage may vary.
1 c sugar
2 T water
1 T apple cider vinegar
1 c hazelnuts
Combine the sugar, water, and vinegar in a saucepan small enough so that the mixture covers the bottom, but large enough so that the mixture isn't too deep. Stir to moisten all the sugar. Cover a baking sheet with parchment.
Turn the heat on to medium and cook without stirring (swirling is ok) until the full surface of the caramel is bubbling. Continue to cook without stirring for another 3-5 min or until your desired level of golden brown is reached. Dump in the hazelnuts, quickly stir to coat, and quickly pour onto the parchment in a single layer. Let cool completely.
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