Candied Hazelnuts
A quick and easy tutorial on how to make these stunning candied hazelnuts.
Servings 20 candied hazelnuts
Calories 47kcal
Instructions
Prep:
- Place cutting board or marble slab on edge of counter and prop up with a couple skewers.
- Place sheet pan lined with parchment on ground below cutting board.
- Insert the tip of a skewer into the side of each hazelnut. Set aside.
Make Caramel:
- Place sugar and water into a small pot over med-high heat. Stir only to combine.
- Wash down the sides of the pot with some water and a pastry brush to prevent sugar from crystallizing. Do this from time to time, as needed, while the sugar is cooking.
- Continue to cook sugar until the caramel reaches desired color. Do not stir at any point.
- Shock pot in a bowl of ice water to stop cooking.
- Let caramel sit in pot for a minute or two until it starts to thicken.
- Dip a skewered hazelnut into the caramel, if a strand forms, caramel is ready. If not, let caramel sit for a bit longer.
- Carefully slide the end of each skewer under the cutting board and let sit until cooled. Do not place skewers too close together as caramel strands will stick to each other.
- Cut strands to desired length. Carefully remove each hazelnut from the skewer.
- Store in a cool, dry place spaced out on a parchment lined sheet pan. Do not cover and do not store in the fridge! Use same day.
Notes
If your caramel gets too thick, put it back on the stove to heat it up.
Nutrition
Calories: 47kcal | Carbohydrates: 10g | Potassium: 9mg | Sugar: 10g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg