This is an easy recipe for candied hazelnuts that will add elegance to just about everything. Only two ingredients! They’re great for cocktail party nibbles, put them on top of ice cream, or add them to a cheese plate.
It’s Awards Season, people! Today for the Golden Globes, I am parked in front of the TV with my champers and my fancy snacks. You can make some fancy snacks for fancy people watching, too. Come on and join the fun. Let’s make some candied hazelnuts, shall we?
Hazelnuts are not your average, run-of-the-mill nut, so they are a perfect nibble for this superstar day. They are a little unexpected and seem more elegant, more suited to special occasions, don’t they? Well, at least in America they do. In Europe, everyone seems to enjoy them every day, without being so precious about it. Just enjoy things and live life to the fullest! Eat candied hazelnuts and hazelnut-flavored things every day! Sounds good to me.
I remember the first time I went to Italy, hazelnut-flavored things were everywhere. I really don’t think I had encountered it here at home except in chocolate-hazelnut spread. It just wasn’t a thing here. But in Italy, it was in gelato, pastries, candy, everywhere. And I think I thought it was just an Italian thing at the time, but now, after a little more travel experience, I know everyone in Europe is on board.
And of course, in the years since my first encounter with everything hazelnut, everyone here in the States has figured it out, too. Does that make hazelnuts less elegant or special? No, I don’t think so. They will be forever elegant to me.
This candied hazelnut recipe is easy, and they go great on a cheese plate, on top of your ice cream or just in a bowl beside your bubbly.
Enjoy and may the best dress win!!
Related recipes: These are great with other fancy things like Parmesan-Rosemary Gougères with Goat Cheese.
(adapted lightly from Bon Appetit)
1 cup hazelnuts
1/2 cup sugar
Preheat oven to 350
Place nuts on a baking sheet and toast in the oven for about 8-10 minutes
Remove from oven and place in a dish towel while still warm, rub with towel to remove skins. (not all of them will come off, don’t waste your energy)
Coarsely chop roasted nuts
Place a small skillet or saucepan over medium heat. Add nuts and sugar. Stir constantly until sugar melts and coats all nuts. This process will be very slow at first, but once that sugar begins to liquidize, you really need to be ready. Keep stirring, the caramel will form, and it will brown the nuts more deeply as well.
Once caramel forms, transfer nuts to parchment paper to cool completely. Once cooled coarsely chop and enjoy!
Note: Some people add a bit of water to the sugar when beginning to cook the caramel. I don’t do this on the advice of some cookbooks that I have. Caramel isn’t the easiest thing for me, and I feel that leaving the water out helps me not to screw up.
- 1 cup hazelnuts raw
- 1/2 cup sugar
- Preheat oven to 350
- Place nuts on a baking sheet and toast in the oven for about 8-10 minutes.
- Remove from oven and place in a dish towel while still warm, rub with towel to remove skins, then coarsely chop.
- Place a small skillet or saucepan over medium heat. Add nuts and sugar. Stir constantly until sugar melts and coats all nuts. This process will be very slow at first, but once that sugar begins to liquidize, you really need to be ready. Keep stirring, the caramel will form, and it will brown the nuts more deeply as well.
- Once caramel forms, transfer nuts to parchment paper to cool completely. When cooled, coarsely chop and enjoy!