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Candied Hazelnuts

  • yield: Makes 9

Ingredients

  • 9 hazelnuts, toasted and peeled
  • 1 cup sugar

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, January 2006

Reviews (7)

  • 31 Jan, 2014

    A hint to keep the sugar from crystallizing again is to put in 1/8 tsp. of cream of tartar or lemon juice before boiling.

  • 14 Feb, 2012

    These were very easy to make and look fantastic! I can't wait to put them on the cake as the finishing touch. I used toothpicks because I didn't have wooden skewers and they worked great. The candied hazelnuts are a great, simple way to make a desert stand out and look fancy.

  • 23 Feb, 2010

    Thank you, Jescey. Those directions are much clearer.

  • 23 Feb, 2010

    Thank you, Jescey. Those directions are much clearer.

  • 23 Feb, 2010

    Thank you, Jescey. Those directions are much clearer.

  • 1 Jun, 2009

    Hmmmm... I think I just found something that's a little better- http://www.marthastewart.com/recipe/caramel-dipped-hazelnuts?rsc=also_try

  • 1 Jun, 2009

    I feel like this recipe leaves much to be desired as far as directions go. I'm a pretty experienced cook and I can not get these work work! My strings will only drip to about 1/2" long! Any suggestions?