Simple Candied Hazelnuts Recipes

CANDIED HAZELNUTS

Steps:

• Preheat oven to 250°F.
• Whisk together brown sugar, egg white, salt, vanilla, and cinnamon in a large bowl. Add nuts; toss to coat. Spread nut mixture in a single layer on a parchment paper-lined baking sheet. Bake at 250°F until crisp and toasted, about 50 minutes, stirring every 15 minutes. Remove from oven; cool completely. Store nuts in an airtight container up to 1 week.

CANDIED HAZELNUTS

Steps:

• Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
• Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.

CANDIED HAZELNUTS FOR DARKEST CHOCOLATE CREPE CAKE

Steps:

• Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
• Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
• Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

CANDIED HAZELNUTS

Steps:

• In a medium to small-sized skillet, melt butter with the brown sugar.
• Add 3/4 cup of toasted and chopped hazelnuts and cook for about 3 minutes, stirring fairly constantly, until the sugar caramelizes around the nuts are a rich golden-brown. Careful not to burn.
• Remove to waxed paper or aluminum foil and separate the nuts so they won't stick together when they are cooled. Can be prepared several days ahead and stored in a covered container.

CANDIED HAZELNUTS

Steps:

• Toast the hazelnuts in a dry pan, moving them around often and ensuring that they do not get dark. Place the sugar in a saucepan with 3 1/2 tablespoons of water and melt it until it reaches 250°F. Add in the hazelnuts, remove from the heat, and mix until the sugar completely coats the hazelnuts and turns white.
• Place the saucepan back over the heat and melt the sugar again, cooking until it caramelizes. Spread the hazelnuts out on a baking tray lined with parchment paper and let cool. Place them in little bags or in paper cones.

CANDIED HAZELNUTS

Steps:

• In a small saucepan, combine brown sugar, cinnamon, salt, and water. Stir until combined and melted.
• Add hazelnuts and stir to coat. Cook for 2-3 minutes over medium heat until mixture reduces slightly and hazelnuts look sticky.
• Pour nuts onto a sheet of parchment and spread into a single layer. Allow to cool. Store in a sealed container until ready to use.