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Candied Hazelnuts for Darkest Chocolate Crepe Cake

Recipe photo courtesy of Dana Gallagher

Make this for our Darkest Chocolate Crepe Cake.

Source: Martha Stewart Living, January 2006
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  • mindia
    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.
    Reply
  • jezbilinka
    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.
    Reply

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