Simple Candied Hazelnuts Food

CANDIED HAZELNUTS

Candied Hazelnuts image

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

Ingredients

3/4 cup sugar
3 tablespoons water
4 1/2 ounces blanched hazelnuts (1 cup), toasted
1/2 teaspoon coarse salt, preferably Maldon, or 1/4 teaspoon kosher salt

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

Candied Hazelnuts for Darkest Chocolate Crepe Cake image

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

Ingredients

9 hazelnuts, toasted and peeled
1 cup sugar

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.

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