Best Candied Hazelnuts Recipes

CANDIED HAZELNUTS

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 HAZELNUTS FOR DARKEST CHOCOLATE CREPE CAKE

Steps:

• Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
• Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
• Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

ROASTED PEARS WITH HAZELNUT SYRUP AND CANDIED HAZELNUTS

Steps:

• In a small heavy saucepan simmer water with 1 cup sugar, stirring until sugar is dissolved. (Syrup may be made up to this point 2 days ahead and cooled completely before being chilled, covered.)
• Preheat oven to 350° F and lightly butter a shallow baking pan.
• Coarsely chop hazelnuts. Stir nuts into syrup and simmer 1 minute. With a slotted spoon transfer nuts to baking pan, arranging in one layer, and reserve syrup. Cut butter into pieces. Bake nuts in middle of oven until golden brown, about 15 minutes. Immediately add butter to nuts, tossing to coat and separate, and with a spatula transfer nuts to a plate to cool (nuts will crisp as they cool). (Nuts may be candied 2 days ahead and kept in an airtight container in a cool, dry place. Reserved syrup may be kept, covered and chilled, 2 days.)
• Lightly butter a shallow ovenproof kettle or casserole dish (about 12 by 2 1/2 inches). With a sharp knife trim a very thin slice from bottom of each pear to enable pears to stand upright. Dip and roll each pear in reserved syrup to coat completely. Transfer pears as coated to kettle, standing them upright, and sprinkle with remaining 1/4 cup sugar. Add liqueur, lemon juice, and vanilla to remaining reserved syrup and pour down side of kettle or casserole.
• Roast pears, uncovered, in middle of oven until undersides are tender when pierced with a knife, about 30 minutes.
• Arrange pears on a serving platter. Spoon syrup around pears and sprinkle with candied nuts. Serve pears warm or at room temperature.

SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
• Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
• Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.

SLICED ORANGES WITH CANDIED HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
• Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.
• Slice oranges into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.

CANDIED HAZELNUTS

Steps:

• In a medium to small-sized skillet, melt butter with the brown sugar.
• Add 3/4 cup of toasted and chopped hazelnuts and cook for about 3 minutes, stirring fairly constantly, until the sugar caramelizes around the nuts are a rich golden-brown. Careful not to burn.
• Remove to waxed paper or aluminum foil and separate the nuts so they won't stick together when they are cooled. Can be prepared several days ahead and stored in a covered container.

CANDIED HAZELNUTS

Steps:

• 1. Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge. 2. Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes. 3. Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.