Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Candied Hazelnuts 3.8 (11) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 22, 2021 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Yield: Makes 2 1/2 cups Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own. Ingredients ¾ cup sugar 3 tablespoons water 4 ½ ounces blanched hazelnuts (1 cup), toasted ½ teaspoon coarse salt, preferably Maldon, or ¼ teaspoon kosher salt Directions 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. Cook's Notes Storage: Candied hazelnuts can be stored in an airtight container at room temperature for up to 3 days. Print