Rating: 3.82 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
  • 11 Ratings

Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.

Martha Stewart Living, October 2010

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Recipe Summary test

prep:
10 mins
total:
25 mins
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0