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.
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.
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Notes
If you have raw or blanched hazelnuts, or roasted hazelnuts that are not fragrant, you will want to roast them before candying.
To roast in the oven: Preheat to 350 degrees Fahrenheit. 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 roast 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.
Candied nuts will keep for up to a week in a tightly sealed container at room temperature.