Hazelnut and Vanilla Candy

Preheat oven to 180°C. Spread hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and their skins loosen.

Remove hazelnuts from oven, let cool slightly, then rub them vigorously in a clean kitchen towel to remove as much skin as possible. Roughly chop the skinned hazelnuts.

In a heavy-bottomed pot, combine piloncillo, whole milk, unsalted butter, and sea salt. Heat over medium heat, stirring constantly, until piloncillo is completely dissolved.