CANDIED HAZELNUTS
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.
Provided by Heather
Categories Snack
Time 10m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 161 kcal, Carbohydrate 12 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 100 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
DARK CHOCOLATE AND HAZELNUT CANDIES
Inspired by buckeye candies, these chocolate-hazelnut treats get a light and crunchy texture from finely ground toasted rice cereal.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 32 to 36 balls
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Put the hazelnuts on a small baking sheet and toast in the oven until golden, 10 to 12 minutes. Let cool. Transfer the hazelnuts to a cup and line the baking sheet with wax paper.
- Meanwhile, combine the confectioners' sugar, rice cereal and 1/2 teaspoon salt in a food processor and pulse until finely chopped, about 20 times. Add the chocolate-hazelnut spread and melted butter. Pulse until the mixture comes together in clumps, about 15 times; the mixture should be dry to the touch but hold together when pressed.
- Roll the mixture into teaspoon-size balls and place on the prepared baking sheet. Press a hazelnut into each ball and then press the dough back into a ball shape, leaving part of the hazelnut exposed at the top. Freeze the balls at least 20 minutes to let them firm up.
- Put the chocolate chips, shortening and a pinch of salt in a small microwave-safe bowl. Microwave until the chips on the bottom start to melt, 1 1/2 to 2 minutes. Stir until the mixture is melted and smooth. Gently stick a toothpick into the upper half of a ball, avoiding the hazelnut, and dip into the melted chocolate, leaving the top half uncoated. Allow the excess chocolate to drip off and return the ball to the baking sheet. Smooth over the hole from the toothpick with your fingertip. Repeat with the rest of the balls. Refrigerate until firm, about 20 minutes. You can store the balls covered in the refrigerator for up to 5 days.
CANDIED HAZELNUTS FOR DARKEST CHOCOLATE CREPE CAKE
Make these candied hazelnuts for our Darkest Chocolate Crepe Cake.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 9
Number Of Ingredients 2
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.
CANDIED HAZELNUTS
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
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
Use these nuts in both sweet and savory dishes. Top a tart for a cinnamony sweet and crunchy finish, or crack them and sprinkle over chicken salad. They're good on their own, and you can change the flavor to suit many tastes. In place of cinnamon, try a little garam masala for an Indian-spiced version or pumpkin pie spice to play up the autumn season. You can also add a tiny bit of ground red pepper to any of these flavor combos to add a spicy kick. The nuts make a great hostess gift or the perfect treat to include in a care package sent during college final exam season.
Provided by Robin Bashinsky
Time 1h
Yield Serves 20 (serving size: about 1/4 cup)
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F.
- Whisk together brown sugar, egg white, salt, vanilla, and cinnamon in a large bowl. Add nuts; toss to coat. Spread nut mixture in a single layer on a parchment paper-lined baking sheet. Bake at 250°F until crisp and toasted, about 50 minutes, stirring every 15 minutes. Remove from oven; cool completely. Store nuts in an airtight container up to 1 week.
Nutrition Facts : Calories 132, Carbohydrate 8 g, Cholesterol 0.0 mg, Fat 10.6 g, Fiber 2 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 62 mg, Sugar 6 g
CANDIED HAZELNUTS
Steps:
- Preheat the oven to 350° F.
- Place hazelnuts in an oven safe dish and roast for 20 minutes. Transfer to a towel and rub away as many skins as you can.
- In a bowl, cover the hazelnuts with water. Transfer to a sieve and shake out the water.
- In another bowl, combine the confectioners' sugar, cayenne, cinnamon, and 1 teaspoon of salt.
- Add the hazelnuts and toss. Transfer to a sieve to shake off the excess coating.
- Arrange the hazelnuts on a parchment paper lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the hazelnuts are golden.
Nutrition Facts : Calories 248 kcal, Carbohydrate 20 g, Protein 4 g, Fat 18 g, SaturatedFat 1 g, Sodium 581 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving
CHOCOLATE-HAZELNUT NAPOLEONS
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Dessert Pastry Hazelnut Chocolate Phyllo/Puff Pastry Dough Entertaining Winter New Year's Eve
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make hazelnut crème:
- Melt chocolate with Nutella and keep warm.
- Beat cream with an electric mixer until it just holds soft peaks, then chill.
- Beat egg and yolks in cleaned mixer bowl with cleaned beaters at high speed until thick and pale, about 5 minutes.
- Meanwhile, bring sugar, water, and corn syrup to a boil in a 1-qt heavy saucepan over medium heat, stirring occasionally until sugar has dissolved. Continue to boil, undisturbed, until candy thermometer registers 238°F (soft-ball stage; you will need to tilt pan to get temperature), about 4 minutes.
- Reduce mixer speed to medium and add hot sugar mixture to eggs in a slow steam (try to avoid beaters and side of bowl), then beat until mixture is pale, thick, tripled in volume, and completely cool, about 5 minutes.
- Fold chocolate mixture into egg mixture. Fold in one third of whipped cream to lighten, then fold in remaining whipped cream gently but thoroughly. Chill at least 4 hours.
- Candy hazelnuts:
- Line a baking pan with foil (shiny side up).
- Heat sugar in a heavy 10-inch skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add hazelnuts, stirring until coated. Transfer to foil and cool completely, then coarsely chop.
- Bake pastry:
- Preheat oven to 400°F with rack in middle. Line a large heavy baking sheet with parchment paper.
- Roll out puff pastry onto a lightly floured surface with a lightly floured rolling pin into a 17- by 10-inch rectangle (about 1/8 inch thick). Transfer to baking sheet, then cover with a sheet of parchment and top with a heavy baking sheet or sheet pan to weight down. Bake until pale golden, 15 to 20 minutes.
- Meanwhile, stir together corn syrup and water.
- Remove top baking sheet and parchment. Generously brush pastry with corn syrup mixture and cover with parchment, then invert pastry and brush other side with corn syrup mixture. Replace parchment and baking sheet and bake until deep golden and crisp, 15 to 20 minutes more. Cool completely.
- Using a serrated knife, trim edges of pastry, then halve lengthwise and cut each half into 8 equal rectangles for a total of 16 rectangles.
- Assemble dessert:
- Arrange 8 rectangles on a baking sheet and dust with confectioners' sugar to cover. (To mark pastry decoratively, see cooks' note, below.)
- Dab a small amount of hazelnut crème in center of 8 plates, then put an undecorated pastry rectangle on top. Divide remaining hazelnut crème among pastry rectangles. Sprinkle with some of the candied hazelnuts and top with decorated pastry rectangles. Sprinkle with more candied hazelnuts.
- Do Ahead
- Hazelnut crème can be chilled up to 2 days. Candied hazelnuts keep in an airtight container 3 weeks. Pastry can be baked 2 days ahead and kept in an airtight container at room temperature.
CANDIED HAZELNUTS
Toast the hazelnuts in a dry pan, moving them around often and ensuring that they do not get dark. Place the sugar in a saucepan with 3 1/2 tablespoon...
Provided by Redazione Web
Categories cakes and desserts
Number Of Ingredients 2
Steps:
- Toast the hazelnuts in a dry pan, moving them around often and ensuring that they do not get dark. Place the sugar in a saucepan with 3 1/2 tablespoons of water and melt it until it reaches 250°F. Add in the hazelnuts, remove from the heat, and mix until the sugar completely coats the hazelnuts and turns white.
- Place the saucepan back over the heat and melt the sugar again, cooking until it caramelizes. Spread the hazelnuts out on a baking tray lined with parchment paper and let cool. Place them in little bags or in paper cones.
CANDIED-HAZELNUT 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.
SALTED HAZELNUT TOFFEE
Provided by Valerie Bertinelli
Categories dessert
Time 1h5m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick silicone liner and coat it with cooking spray. Set aside.
- On another baking sheet, roast the hazelnuts until fragrant, 10 minutes. Remove them to a plate.
- Combine the butter, sugar and salt in a medium saucepan and bring to a boil, whisking until melted. Cook, whisking occasionally, until the mixture registers 300 degrees F on a candy thermometer. Immediately remove from the heat and stir in the hazelnuts. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula. Let dry for about 1 1/2 minutes, then scatter the chocolate chips on top. As they melt, spread the chocolate to the outer edges of the toffee with an offset spatula. Sprinkle with sea salt and freeze until set, about 30 minutes. Peel the toffee away from the silicone liner and transfer to a cutting board. Cut into pieces with a sharp knife. The toffee will keep, tightly covered, up to 1 week.
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CANDIED HAZELNUTS - PASTRY & BEYOND
From pastryandbeyond.com
Category CandyTotal Time 15 minsEstimated Reading Time 4 minsCalories 2106 per serving
- Toast the hazelnuts in a medium pan at low heat. If you use roasted hazelnuts it will take almost 3-5 minutes. Stir in every 15-20 seconds to prevent them from burning. When they give off their aroma, remove the pan from the heat and set aside. (If you use raw hazelnuts, the toasting step will be a little bit longer.) Alternatively, you can toast the hazelnuts in the oven by placing them on a baking sheet at 350°F(177°C) until they are golden brown and give off their fragrance.
- Place the sugar in a big pan over medium heat. Don’t stir but swirl the pan to avoid crystallization. Swirl the pan and the sugar melts evenly. If you see sugar crystals that form on the edges of the pan, you can brush them down with a pastry brush that is dipped in cold water to avoid crystallization. When the sugar mostly melts-it takes 8 minutes, put melted sugar on top of unmelted sugar with a long heat proof spatula. This step helps melted sugar not to burn but unmelted sugar to melt. If you see unmelted parts you can stir with your spatula, they will melt immediately.
- As the sugar melts and turns to amber color, remove the pan from the heat immediately and carefully add in the hazelnuts and stir until all the hazelnuts are covered with sugar. Place the caramelized hazelnuts onto the parchment paper and flatten with a spatula or spoon. Be careful as the mixture is very hot. Cut into pieces as you like with a sharp knife while still warm.
CANDIED HAZELNUTS - LIFE CURRENTS
From lifecurrentsblog.com
4.8/5 (5)Total Time 50 minsCategory DessertCalories 94 per serving
- Place a cutting board or marble board along the edge of a countertop, and set a baking sheet covered with waxed paper on floor next to edge of that countertop to catch the drips of candy from the hazelnuts.
- Cook the sugar and water in a heavy bottomed medium saucepan over medium heat, stirring occasionally, until the sugar dissolves.
- Continue to cook the sugar, without stirring, until the syrup comes to a boil. Wash the sides of the pan down with a wet brush to prevent crystals from forming. Let the syrup boil until it turns light brown in color, about 5 minutes; remove from heat. Let the syrup sit until slightly cooled, about 8 to 10 minutes.
CANDIED HAZELNUTS - FINE FOODS BLOG
From finefoodsblog.com
5/5 (1)Total Time 15 minsCategory DessertCalories 285 per serving
- Remove from oven and place in a dish towel while still warm, rub with towel to remove skins, then coarsely chop.
- Place a small skillet or saucepan over medium heat. Add nuts and sugar. Stir constantly until sugar melts and coats all nuts. This process will be very slow at first, but once that sugar begins to liquidize, you really need to be ready. Keep stirring, the caramel will form, and it will brown the nuts more deeply as well.
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- Combine the brown sugar, butter, 1 teaspoon salt, and cayenne in a large pot over medium heat. Cook, stirring frequently, until melted, 2 to 3 minutes. Add the almonds, pistachios, and pecans and stir to coat.
- Transfer to the prepared baking sheet and spread in a single layer. Bake, tossing once, until golden brown and glazed, 17 to 22 minutes. Stir, then let cool; break into clumps. Toss with the granulated sugar.
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- Place the cabbage and the lemon on a roasting tray, drizzle with olive oil and sprinkle with salt & pepper. Cook for 20 minutes, turning halfway through. You want the outer leaves and edges to char and the inside to soften.
- While the cabbage is roasting, toast the crushed hazelnuts in a frying pan on top of the hob. When the nuts are golden, add the tbsp of maple syrup and a pinch of sea salt and stir it through the nuts. Allow this bubble for a minute or 2 until the syrup has reduced and the nuts have a sticky coating. Pour these out onto a small plate to cool.
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- Set aside until ready for use. Make the candied hazelnuts: Line a baking sheet with parchment or a silicone mat.
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From sidewalkshoes.com
5/5 (3)Total Time 35 minsCategory DessertCalories 712 per serving
- Place 1/2 cup milk in a shallow bowl and sprinkle with the gelatin powder. Let soften for 5 minutes.
- While gelatin is softening, pour the rest of the milk into a saucepan on medium heat. Add Nutella and stir until Nutella melts and blends with the milk. Add the milk/gelatin mixture and stir until gelatin dissolves. Remove from the heat and stir in the vanilla and a pinch of salt.
- Pour into 6 ramekins (each will hold a 1/2 cup). Chill in refrigerator for at least 2 hours, but preferably overnight.
- While the panna cotta is chilling, make the candied hazelnuts. Preheat oven to 325. Line a baking sheet with parchment paper or coat with cooking spray. Combine hazelnuts with agave nectar, brown sugar, and a pinch of salt in a bowl. Spread in a single layer on the baking sheet, breaking up clumps. Bake for about 15 minutes. Remove from oven and cool completely on the baking sheet. Store in an airtight container.
CANDIED HAZELNUTS RECIPE - FOOD.COM
From food.com
Servings 0.75Total Time 8 minsCategory NutsCalories 1054 per serving
- 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 ROSEMARY HAZELNUTS RECIPE -SUNSET MAGAZINE
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3/5 (4)Total Time 45 minsServings 5.5Calories 184 per serving
- Preheat oven to 350°. Spread nuts in a rimmed baking sheet and roast until golden in center, about 15 minutes (break one open to check). On a work surface, wrap nuts in a kitchen towel and rub vigorously to remove loose skins. Transfer nuts to a bowl. Line baking sheet with parchment paper and set aside.
- Melt butter in a 12-in. frying pan over medium heat. Add sugar and 1/4 cup water. Cook, stirring constantly and scraping down inside of pan, until mixture turns light golden and a haze starts to form (sugar will melt, then clump up, then melt again), 8 to 10 minutes.
- Add nuts; stir and turn them constantly with a spoon and spatula until syrup and nuts are deep golden brown, 2 to 3 minutes. Working quickly, remove pan from heat, add salt mixture, and stir until nuts are evenly coated, breaking up clumps.
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