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 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.
HAZELNUT AND CANDIED CHERRY BARK
Four ingredients give you a great vanilla flavored candy dessert with hazelnuts and cherries - a colorful treat!
Provided by Pillsbury Kitchens
Categories Dessert
Time 50m
Yield 32
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Place hazelnuts on ungreased cookie sheet. Bake at 350°F. for 5 to 8 minutes or until lightly browned and skins have loosened. Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins. Cool 10 minutes. Coarsely chop nuts.
- Meanwhile, line cookie sheet or 15x10x1-inch baking pan with waxed paper. Place candy coating in microwave-safe bowl. Microwave on HIGH for 1 minute. Stir; continue to microwave in 15-second increments until coating can be stirred smooth.
- Stir in hazelnuts and cherries. Spread mixture on paper-lined cookie sheet. Cool 20 minutes or until completely cooled. Break into pieces.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 4 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Piece, Sodium 35 mg, Sugar 17 g
HAZELNUT AND CANDIED CHERRY BARK
We like to include this on our holiday trays. The candied cherries make it look very festive. Its a quick 5 ingredient treat. Cooking time is cooling time.
Provided by mommyoffour
Categories Candy
Time 30m
Yield 2 lbs. bark
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- Place hazelnuts on ungreased cookie sheet.
- Bake at 350 for 5 to 8 minutes or until lightly browned and skins have loosened.
- Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins.
- Cool 10 minutes.
- Coarsely chop nuts.
- Meanwhile, line cookie sheet with waxed paper.
- Place candy coating in microwave safe bowl.
- Microwave on HIGH for 1 minute.
- Stir, continue to microwave in 15 second increments until bark can be stirred smooth.
- Stir in hazelnuts.
- Spread mixture on waxed paper lined cookie sheet.
- Sprinkle mixture with red and green cherries; press gently into coating.
- Sprinkle with chocolate chips; press in gently.
- Cool 20 minutes or until completely cooled.
- Break into pieces.
Nutrition Facts : Calories 519.1, Fat 43.4, SaturatedFat 9.7, Sodium 4.6, Carbohydrate 35, Fiber 7.4, Sugar 25.1, Protein 9.3
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