Best Candied Hazelnut Cupcakes Martha Stewart Recipes

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CANDIED HAZELNUTS



Candied Hazelnuts image

Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 2 1/2 cups

Number Of Ingredients 4

3/4 cup sugar
3 tablespoons water
4 1/2 ounces blanched hazelnuts (1 cup), toasted
1/2 teaspoon coarse salt, preferably Maldon, or 1/4 teaspoon kosher salt

Steps:

  • Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
  • Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.

CANDIED-HAZELNUT CUPCAKES



Candied-Hazelnut Cupcakes image

Categories     Side     Hazelnut     Pastry     Boil

Yield makes 24

Number Of Ingredients 8

24 Almond-Hazelnut Cupcakes (page 277)
Dark Chocolate Frosting (page 302)
Caramel-Dipped Hazelnuts (recipe follows)
Caramel-Dipped Hazelnuts
24 hazelnuts, toasted and skinned (see page 323)
3 cups sugar
3/4 cup water
(makes enough for 24 cupcakes)

Steps:

  • Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.
  • Caramel-Dipped Hazelnuts
  • Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a counter-top; place newspaper on the floor, directly under cutting board.
  • Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
  • Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

CARAMEL-DIPPED HAZELNUTS (MARTHA STEWART)



Caramel-Dipped Hazelnuts (Martha Stewart) image

http://www.marthastewart.com/recipe/caramel-dipped-hazelnuts This recipe is from "Martha Stewart's Cupcakes."

Provided by malinda sargent

Categories     Candies

Number Of Ingredients 3

24 hazelnuts, toasted and skinned
3 cups sugar
3/4 cup water

Steps:

  • 1. Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor, directly under cutting board. Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.) Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

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