Candied Hazelnuts

Candied hazelnuts are one of my favourite treats. I enjoy them by themselves (in the corner all at once!), in my ice cream sundae (Rain or Shine Josie Sundae is my weakness), chop them up and sprinkle them into cookies or brownies, the list can go on.
I’m sharing how to blanch the hazelnuts and then how to make them into this delectable treat! Hazelnuts are also available already peeled at some stores, but it’s pretty easy to peel them for this and any other recipe that calls for it.

*If you have any leftover hazelnuts, you can also make nut milk with them. Try my quick and easy nut milk recipe.

How to Peel Hazelnuts

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How to Peel Hazelnuts

Course Dessert

Cuisine American

Keyword candied hazelnuts, hazelnuts

Total Time 10 minutes

Servings 1 Cup

Ingredients

• 1 cup hazelnuts
• 3 tbsps baking soda
• 2 cups boiling water

Instructions

1. In a medium saucepan with high sides, bring 2 cups of water to a boil. Add 3 tablespoons of baking soda to the water. The water will then foam up.
2. Add the nuts to the boiling water and boil for about 3 minutes. The water will turn black – this is ok!
3. While the hazelnuts are boiling, prepare a medium bowl of ice cold water. After three minutes, use a slotted spoon to remove one test nut, placing the nut into the prepared bowl of ice water.
4. Use your fingers to remove the skin, if the skin doesn’t come off easily, boil the nuts 1-2 minutes longer and try another test nut.
5. When a test skin rubs right off, add the rest of the nuts to the ice water and peel them.
6. Place peeled nuts into a kitchen towel or paper towels and dry them thoroughly.
7. Toast the peeled and dried hazelnuts at 350 degrees F for about 15 minutes. This step is so worth it!

How to Make Candied Hazelnuts

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Candied Hazelnuts

Course Snack

Cuisine American

Keyword candied hazelnuts, hazelnuts

Total Time 25 minutes

Servings 2 Cups

Ingredients

• 3/4 Cup Sugar
• 3 tbsp Water
• 1 Cup Toasted Blanced Hazelnuts
• 1/4 tsp Kosher Salt

Instructions

1. 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.

2. Add hazelnuts and salt and stir for 1 minute to coat.

3. Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat and immediately separate nuts using two forks so that each stands alone on sheet. If caramel thickens as you work, return to heat briefly.

4. Let cool then break apart.