Candied hazelnuts are a beautiful garnish for baked goods, and can also be served alone as a finger food or snack. Roasted hazelnuts are covered in a sweet cinnamon candy coating.
Heather's recipe summary
Flavor/texture: Crunch roasted hazelnuts are tossed in a brown sugar cinnamon candy coating.
Ready in: 30 minutes
Yield: 1 cup
Similar to: Stovetop Candied Pecans
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Ingredients and substitutions
- Hazelnuts - Hazelnuts should be roasted and unsalted. If your hazelnuts are raw or blanched, you'll want to roast them in the oven first (I've included directions in the recipe card notes). If your hazelnuts are salted, simply omit the salt listed in the recipe. You're welcome to substitute hazelnuts with your favorite type of nut, like pecans or walnuts.
- Cinnamon - Optional, but adds a warm flavor that complements the nuttiness of the hazelnuts.
- Salt - Can be omitted if using salted nuts. Salt helps cut the sweetness and enhance the flavor of the candied hazelnuts.
Making candied hazelnuts
- Melt brown sugar, cinnamon, and salt in water over medium heat.
- Add hazelnuts and stir to coat.
- Cook 2-3 minutes until hazelnuts begin to look sticky.
- Pour onto a sheet of parchment and spread into a single layer. Allow to cool before storing.
Tips and tricks
Watch closely - Keep a close eye on your sugar mixture before and after adding your hazelnuts. The entire process only takes a few minutes and your mixture can thicken quickly - or burn! - if you walk away from it.
Hazelnuts look sticky? - That's okay, they'll look a bit sticky at first but dry nicely when they're spread out onto parchment and allowed to cool.
Frequently asked questions
Yes! This recipe works well with just about any nuts you have on hand. A few of my favorite substitutes include pecans, cashews, walnuts, almonds, pistachios, and mixed nuts.
Any type of hazelnuts will work, whether raw, blanched, or roasted. However, you may need to do some additional prep work before candying them. I used roasted, unsalted hazelnuts, which you can find on Amazon: AZNUT Roasted Unsalted Hazelnuts
If using raw or blanched hazelnuts, or roasted hazelnuts that are no longer fragrant, you will want to add the step of lightly roasting your hazelnuts to bring out their natural flavor.
In the oven: Preheat to 350F. Spread nuts onto a baking sheet in a single layer and bake for 10-15 minutes, or until fragrant and lightly browned. You'll want to check your nuts halfway through to make sure they're roasting evenly.
On the stovetop: In a skillet over medium heat, add your nuts (do not add any additional oil - your nuts will not stick to the pan). Cook until nuts are hot and fragrant, stirring occasionally. This should take up to 5 minutes.
No matter which method you use, do not walk away! Your nuts can easily go from browning to burnt in an instant.
If your hazelnuts still have their skins - try to remove as much as possible before candying them. Pour your roasted hazelnuts into a tea towel and rub them with the towel. The skins should fall right off.
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📖 Recipe
Candied Hazelnuts
Ingredients
- ¼ cup brown sugar
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup hazelnuts, roasted and unsalted
Instructions
- In a small saucepan, combine brown sugar, cinnamon, salt, and water. Stir until combined and melted.
- Add hazelnuts and stir to coat. Cook for 2-3 minutes over medium heat until mixture reduces slightly and hazelnuts look sticky.
- Pour nuts onto a sheet of parchment and spread into a single layer. Allow to cool. Store in a sealed container until ready to use.
Equipment Recommendations
Notes
- Roast raw hazelnuts beforehand: Preheat to 350F. Spread nuts onto a baking sheet in a single layer and bake for 10-15 minutes, or until fragrant and lightly browned. Check your nuts halfway through to make sure they're roasting evenly.
- To cook raw hazelnuts on the stovetop: In a skillet over medium heat, add your nuts (do not add any additional oil - your nuts will not stick to the pan). Cook until nuts are hot and fragrant, stirring occasionally. This should take up to 5 minutes.
- Storage: Candied nuts will keep for up to a week in a tightly sealed container at room temperature.
Can I add pretzels to this mix?
I haven't tried this recipe with anything other than nuts, but if you give it a try, let us know how it goes!