- 3/4 cup sugar
- 3 tablespoons water
- 4 1/2 ounces blanched hazelnuts (1 cup), toasted
- 1/2 teaspoon coarse salt, preferably Maldon, or 1/4 teaspoon kosher salt
- 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.
Storage: Candied hazelnuts can be stored in an airtight container at room temperature for up to 3 days.