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Caramel-Dipped Hazelnuts

Use these as toppers for our Candied-Hazelnut Cupcakes.

  • yield: Makes enough for 24 cupcakes

Ingredients

  • 24 hazelnuts, toasted and skinned
  • 3 cups sugar
  • 3/4 cup water

Directions

  1. Step 1

    Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor, directly under cutting board.

  2. Step 2

    Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)

  3. Step 3

    Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

Source
Martha Stewart Cupcakes

Reviews (5)

  • 8 Jan, 2012

    I have attempted the sugar + water countless times and have yet to be successful. It always boils clear, never turns into any shade of amber whatsoever, and ends up a pile of rock hard burnt sugar. If ANYONE out there can get it to work, I'd love to meet them! It always works to just heat the sugar ALONE, without water, on medium until it turns that amber color we're looking for- always without fail! Plus you can use however much sugar you want.

  • 30 Sep, 2010

    Yud-Do you use the same amount of sugar or do you modify it since you don't use water?

  • 18 Sep, 2010

    I make them all the time. Howevr without water. Simply melt the sugar slowly and carefully.

  • 15 Aug, 2010

    I attempted to make them, but my sugar syrup failed utterly- twice!! Not sure what i did wrong but when i get it right i'll let you know

  • 12 Sep, 2009

    Has anyone made these? Any hints?