INGREDIENTS
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Nonstick vegetable oil spray
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1/2 cup blanched hazelnuts
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2 3-inch cinnamon sticks
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2 cups apple cider
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1 1/2 cups raw sugar
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1/2 cup heavy cream
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5 tablespoons unsalted butter, cut into pieces
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1 teaspoon flaky sea salt, plus more for serving
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2 tablespoons Calvados or other apple-flavored brandy
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1/2 teaspoon vanilla extract
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A candy thermometer