I’ve been making candied hazelnuts for years, and they never fail to impress. These sweet, crunchy treats transform ordinary roasted hazelnuts into something extraordinary. The combination of brown sugar and cinnamon creates a perfect candy coating that’s both elegant and comforting.
What makes candied hazelnuts so special? They’re incredibly versatile and surprisingly easy to make. I use them as garnishes for desserts, additions to salad bowls, and even as standalone snacks. The process takes just 25 minutes from start to finish, making them perfect for last-minute entertaining.
The secret to perfect candied hazelnuts lies in timing and temperature control. I’ve learned that watching the sugar mixture closely prevents burning while ensuring proper caramelization. The brown sugar creates a rich, complex flavor that pairs beautifully with the nutty hazelnuts.
I discovered this recipe while searching for elegant appetizer options. Traditional candied nuts often require complicated techniques, but my method simplifies the process without sacrificing quality. The result is a glossy, cinnamon-spiced coating that clings perfectly to each hazelnut.
These candied hazelnuts work wonderfully in both sweet and savory applications. I’ve served them on charcuterie boards, sprinkled over salads, and used them as ice cream toppings. They also make excellent gifts when packaged in decorative containers.
Recipe Timing:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
The beauty of this recipe is its simplicity. You need just five ingredients that you likely already have in your pantry. The technique is straightforward, making it accessible for both novice and experienced home cooks.
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Brown sugar | ¼ cup | Light or dark brown sugar works |
| Water | 1 tablespoon | Room temperature |
| Salt | ¼ teaspoon | Omit if using salted nuts |
| Cinnamon | ¼ teaspoon | Ground cinnamon preferred |
| Hazelnuts | 1 cup | Roasted and unsalted |
Step-by-Step Instructions
Step 1: Prepare Your Workspace I always start by lining a baking sheet with parchment paper. This prevents sticking and makes cleanup easier. Keep a wooden spoon nearby for stirring, as the mixture will move quickly once it starts caramelizing.
Step 2: Combine Dry Ingredients In a heavy-bottomed saucepan, I whisk together the brown sugar, salt, and cinnamon. This ensures even distribution and prevents clumping when the mixture heats up. The heavy bottom prevents hot spots that could burn the sugar.
Step 3: Add Water and Heat I add the tablespoon of water to the sugar mixture and stir gently. Place the saucepan over medium heat and avoid stirring once heating begins. The mixture will start to bubble and foam as the sugar dissolves.
Step 4: Watch for Caramelization This is the crucial moment where timing matters most. I watch for the mixture to turn a deeper amber color and develop a glossy appearance. This usually takes 3-4 minutes of steady heating. The mixture should coat the back of a spoon when ready.
Step 5: Add Hazelnuts I remove the saucepan from heat before adding the hazelnuts. This prevents the sugar from overheating and becoming bitter. I stir quickly but thoroughly to coat every hazelnut with the caramelized sugar mixture.
Step 6: Spread and Cool Working quickly, I spread the candied hazelnuts onto the prepared parchment paper. I use a fork to separate any clusters while the coating is still warm and pliable. The hazelnuts will look sticky initially but will firm up as they cool.
Pro Tips for Success:
- Keep the heat at medium to prevent burning
- Don’t stir the sugar mixture once it starts heating
- Work quickly when adding nuts to prevent seizing
- Separate clusters while the coating is still warm
The cooling process takes about 10 minutes. I know they’re ready when the coating feels firm to the touch and no longer sticky. Properly made candied hazelnuts should have a glossy, hard shell that cracks pleasantly when bitten.
Storage and Serving Suggestions
I store my candied hazelnuts in an airtight container at room temperature. They maintain their crunch for up to one week, though they rarely last that long in my household. For longer storage, I freeze them in sealed bags for up to three months.
These candied hazelnuts elevate simple dishes into something special. I love sprinkling them over vanilla ice cream, mixing them into yogurt parfaits, or using them as a crunchy salad topping. They’re particularly delicious on autumn salads with pears and goat cheese.
Common Issues and Solutions
Problem: Sugar Mixture Burns If your sugar mixture turns too dark or smells burnt, start over. Burnt sugar creates a bitter flavor that can’t be corrected. I prevent this by keeping the heat at medium and watching carefully during caramelization.
Problem: Coating Won’t Stick This usually happens when the hazelnuts are too cool or the sugar mixture has cooled too much. I ensure both components are at the right temperature by working quickly and keeping the nuts at room temperature before coating.
Problem: Hazelnuts Clump Together Large clusters form when the coating is too thick or when you don’t separate them quickly enough. I use a fork to break apart clusters while the coating is still warm and workable.
Recipe Variations
I’ve experimented with numerous variations over the years. Substituting maple syrup for half the brown sugar creates a deeper, more complex flavor. Adding a pinch of cayenne pepper provides a subtle heat that complements the sweetness beautifully.
For holiday versions, I sometimes add a touch of nutmeg or allspice. Orange zest mixed in during the final stirring stage creates a citrusy twist that’s particularly nice with dark chocolate desserts.
Different nuts work wonderfully with this technique. I’ve made successful batches with pecans, walnuts, and even almonds. Each nut brings its own character to the final product while maintaining the essential sweet-and-crunchy appeal.
Frequently Asked Questions
Q: Can I use raw hazelnuts instead of roasted ones? A: Yes, but you’ll need to roast them first. I spread raw hazelnuts on a baking sheet and roast at 350°F for 8-10 minutes until fragrant. Let them cool completely before using in the recipe.
Q: What if I don’t have brown sugar? A: While brown sugar creates the best flavor and color, you can substitute with granulated sugar plus a tablespoon of molasses. The result won’t be quite as rich, but still delicious.
Q: How do I know when the sugar mixture is ready? A: The mixture should be deep amber in color and coat the back of a spoon. It typically takes 3-4 minutes of steady heating. If you have a candy thermometer, aim for 240°F (soft ball stage).
Q: Can I make these ahead of time? A: Absolutely! Candied hazelnuts actually improve in flavor after a day or two. Store them in an airtight container at room temperature for up to one week.
Q: Why do my candied hazelnuts look cloudy instead of glossy? A: Cloudiness usually results from stirring the sugar mixture too much during heating or from moisture in the ingredients. Ensure your hazelnuts are completely dry and avoid stirring once the mixture starts heating.
Final Thoughts
Candied hazelnuts have become one of my signature treats. They’re elegant enough for special occasions yet simple enough for everyday snacking. The combination of sweet, salty, and spicy flavors creates a perfect balance that appeals to almost everyone.
I hope this recipe brings as much joy to your kitchen as it has to mine. The satisfaction of creating something so delicious from such simple ingredients never gets old. Whether you’re garnishing a dessert, enhancing a salad, or simply enjoying them as a snack, these candied hazelnuts are sure to impress.
Remember, the key to success lies in careful attention during the caramelization process. With practice, you’ll develop an intuitive sense for when the mixture is perfectly ready. Happy cooking!
Easy Candied Hazelnuts Recipe
Ingredients
- – 1 cup roasted and unsalted hazelnuts
- – ¼ cup brown sugar light or dark
- – 1 tablespoon water room temperature
- – ¼ teaspoon salt omit if using salted nuts
- – ¼ teaspoon ground cinnamon
Instructions
- Line a baking sheet with parchment paper and keep a wooden spoon nearby.
- In a heavy-bottomed saucepan, whisk together brown sugar, salt, and cinnamon until evenly distributed.
- Add water to the sugar mixture and stir gently. Place over medium heat without stirring once heating begins.
- Watch for the mixture to turn deep amber and develop a glossy appearance, about 3-4 minutes. It should coat the back of a spoon when ready.
- Remove from heat and quickly add hazelnuts, stirring thoroughly to coat each nut with the caramelized sugar mixture.
- Working quickly, spread candied hazelnuts onto prepared parchment paper. Use a fork to separate clusters while coating is still warm.
- Let cool for 10 minutes until coating feels firm and no longer sticky.
Notes
– Don’t stir sugar mixture once it starts heating
– Work quickly when adding nuts to prevent seizing
– Separate clusters while coating is warm and pliable
– Store in airtight container at room temperature for up to 1 week
– Can be frozen for up to 3 months
– Recipe variations: substitute maple syrup for half the brown sugar, add cayenne pepper for heat, or try with pecans, walnuts, or almonds
