Hazelnut Honey Pie

6 T butter, Unsalted
2 c hazelnuts, shelled
3/4 c light corn syrup
1/4 c honey
1 c sugar
3 lg eggs
1 t vanilla
1/8 t salt
1 9 pie shell, unbaked
2 c whipped cream, garnish

Preheat oven to 350oF.

Over low to medium heat, melt butter in a heavy saucepan. Watch closely, but do not stir. Cook until golden brown, about 20 minutes. Do not allow butter to burn. Remove from heat and set aside.

While butter is browning, toast and skin hazelnuts:
Place hazelnuts in single layer on half sheet pan. Bake 10 to 12 minutes, shaking pan occasionally. Remove pan from oven. Allow nuts to cool slightly.
Place in a clean towel and rub together to remove some of the skins. It is not necessary to remove all of the skins. Cool completely. Coarsely chop half of the hazelnuts. Leave remainder whole. Raise oven temperature to 425oF.

In food processor, blend corn syrup, honey, sugar, eggs, vanilla, and salt until smooth.
Add browned butter; blend again.
Add whole and chopped hazelnuts and process with just a few quick on-off pulses.

Pour mixture into pie shell. Bake at 425oF for 5 minutes; lower heat to 350oF; bake another 45 to 50 minutes. Note: center of pie will still seem a bit liquid when removed from oven; itsets up further as it cools. Let cool completely. Serve each slice with a generous puff of whipped cream.

Makes 1 9" pie, 6-8 servings

Winner of Hazelnut Association Recipe Contest