Easy Candied Hazelnuts Recipe
Transform ordinary hazelnuts into glossy, cinnamon-spiced treats in just 25 minutes. These versatile candied nuts are perfect for dessert garnishes, salad toppings, or standalone snacking.
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
- Keep heat at medium to prevent burning the sugar
- 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
- 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
