Make this for our Darkest Chocolate Crepe Cake.

Martha Stewart Living, January 2006


Credit: Dana Gallagher

Recipe Summary

Makes 9


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

47 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 18
  • 2 star values: 19
  • 1 star values: 4
Rating: Unrated
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.
Rating: 5 stars
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.