Hazelnut Caramel Crunch Bar

Ingredients
Crust

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/4 cup honey
• yolk from one large egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups flour
• cooking spray

• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup dark corn syrup
• 1/2 cup heavy cream
• 2 cups hazelnuts 

Method

Heat oven to 350°F. Toast hazelnuts on baking sheet 10 minutes or until golden brown and skins split. Rub hazelnuts in a kitchen towel to remove skins. Line 13"x9" pan with aluminum foil, extend foil beyond short edges. Spray pan and foil with cooking spray. With mixer on medium speed, beat butter, sugar, honey, egg yolk and vanilla extract until fluffy. On low speed, beat in flour to form moist crumbs. Press onto bottom of prepared pan. 
Bake 15 minutes or until golden. In saucepan, heat brown sugar, butter and corn syrup to boiling, boil 2 minutes. Remove from heat, stir in cream and hazelnuts. Pour over crust. 
Bake 22 minutes or until caramel colored and bubbling. Cool completely in pan. Lift by foil ends onto cutting board, cut into bars.