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.
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Hazelnuts are not your average, run-of-the-mill nut, so they are a perfect nibble when you want something different. They are a little unexpected and seem more elegant, somehow fancier, don't they? Well, at least in America they do.
I remember the first time I went to Italy, hazelnut-flavored things were everywhere, in gelato, pastries, candy, you name it. Throughout Europe, everyone seems to enjoy hazelnuts every day, without being so precious about it, so let's do the same.
Just enjoy things and live life to the fullest! Eat candied hazelnuts and hazelnut-flavored things every day! Sounds good 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.
Candied hazelnut ingredients
Yes, that's right, you only need 2 ingredients to make candied hazelnuts!
- Raw hazelnuts: Be sure to get raw nuts, because we are going to roast them ourselves. This will just amp up the flavor and give you an opportunity to get the skins off of them.
- Sugar: I'll show you and easier way to make a simple caramel using only sugar.
How to make candied hazelnuts
Recipe adapted lightly from Bon Appetit.
Step 1: Roast the hazelnuts
Preheat oven to 350.
Place nuts on a baking sheet and toast in the oven for about 8-10 minutes. Place in a towel and rub together to remove skins.
Step 2: Chop the hazelnuts
Coarsely chop roasted nuts.
Step 3: Make the caramel
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.
PREP TIP We are making a dry caramel here. Some caramel recipes 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. I think dry caramel is easier. Caramel isn't the easiest thing for me, and I feel that leaving the water out helps me not to screw up.
Step 4: Cool and chop
Once caramel forms, transfer nuts to parchment paper to cool completely. Once cooled, coarsely chop and serve!
You don't have to, but when you're using them in recipes, the skins can flake off and affect the texture of whatever you are making. They can also have a bitter taste.
Remove the roasted hazelnuts from the oven. While they are still warm, place them in a dish towel. Gather up the dish towel around the warm nuts and rub vigorously to remove the skins. Not all of them will come completely off and that is okay.
How to serve candied hazelnuts
You can munch on candied hazelnuts on their own, or try these ideas for incorporating them into snacks and desserts.
- Serve with cocktails!
- Put them on a cheese and charcuterie platter.
- Use as a topping for ice cream or yogurt.
- Sprinkle on top of cupcakes or layer cakes.
- Add to salads for a sweet and savory crunch.
Store candied hazelnuts in an airtight container in a cool, dry place for a week or more. They'll keep in the freezer for up to 3 months.
Don't store them in the refrigerator because the moisture will permeate the caramel and they won't be crunch anymore.
Recommended tools and equipment
- Sheet pan: To roast the hazelnuts.
- Small sauce pan: To caramelize the nuts.
- Silicone spatula: For stirring.
- Parchment paper: To cool the nuts.
- Chef's knife and cutting board: To chop the hazelnuts once caramelized.
More nut recipes
- Now that you're hooked on hazelnuts, try Gluten Free Double Chocolate Hazelnut Cookies.
- Add hazelnuts to the mixed nuts you use to make Oven Roasted Nuts with Rosemary, Sage, and Crispy Garlic.
- These Spiced Nuts are also a little bit sweet, and hazelnuts are a perfect addition.
Candied hazelnuts are a quick and easy versatile snack!
- Just two ingredients!
- Gluten free and dairy free.
- Ready in 15 minutes.
- Snack on them alone, or add to cheese plates and desserts!
- 1 cup hazelnuts raw
- ½ 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!
- 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.
- The cute serving bowl in this photo is actually from my set of café au lait bowls by Rae Dunn. They make a lot of cute bowls, plates, and mugs that are great for gifts!
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.