Candied Hazelnuts Recipe

I couldn’t resist creating a Candied Hazelnut twist using raw hazelnuts, granulated sugar, vanilla, cinnamon and a daring pinch of cayenne, finished with fine sea salt and a touch of butter for shine. It makes a striking addition to salads or desserts. Read on to see how a few pantry staples come together.

I love the noise sugar makes when it caramelizes over 2 cups (about 10 oz / 285 g) raw hazelnuts, skins on. I came to this after messing around with Roasting Hazelnuts and even a Chocolate Covered Hazelnuts Recipe, but this Candied Hazelnut idea won.

It mixes 1/2 cup (100 g) granulated sugar with 2 tablespoons (30 ml) water, a splash of 1 teaspoon vanilla extract and warming 1/2 teaspoon ground cinnamon plus 1/8 to 1/4 teaspoon cayenne pepper, dont be shy. A pinch of 1/2 teaspoon fine sea salt and sometimes 1 tablespoon unsalted butter for shine finishes it.

Salads, desserts, or just sneaking them straight from the bowl.

Why I Like this Recipe

– I cant stop picking at them cause that crunchy sugary shell is oddly addicting.
– The warm nutty smell when theyre baking fills the house and makes me feel like its the holidays.
– They look fancy but arent pretentious, so I bring them to parties and everyone always compliments me.
– Perfect for snacking, sweet but with a little surprise that keeps them from being boring, I always stash some for later.

Ingredients

• Hazelnuts give healthy fats, fiber and protein, crunchy, earthy, satisfy sweet cravings, great snack.
• Granulated sugar adds sweetness, quick carbs but no nutrients, use sparingly, not filling.
• Cinnamon adds warm flavor, antioxidants, lowers sugar spike, smells like fall, anti inflammatory.
• Cayenne brings heat, tiny dose boosts metabolism and makes flavors sing, dont be shy.
• Vanilla gives round sweet aroma, real extract adds depth not extra sugar, subtle.
• Butter makes nuts glossy, adds richness and fat, optional but tasty, more indulgent.
• Sea salt balances sweetness, enhances crunch, finish with flaky salt please, tiny crunch.

Ingredient Quantities

• 2 cups (about 10 oz / 285 g) raw hazelnuts, skins on
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons (30 ml) water
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon cayenne pepper to taste, dont be shy
• 1/2 teaspoon fine sea salt, plus extra flaky salt for finishing
• 1 tablespoon unsalted butter, melted (optional, for a shinier coating)

How to Make this

1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment.

2. Spread the hazelnuts on the sheet and roast 10 to 12 minutes until fragrant, shaking the pan once or twice. Let cool a few minutes; leave the skins on (they add flavor), or rub some off in a towel if you must.

3. In a large heavy skillet combine the sugar and water over medium heat, stir until the sugar dissolves then bring to a gentle boil.

4. Add the toasted hazelnuts to the syrup and stir constantly; the water will evaporate and the sugar will first go grainy then recrystallize on the nuts.

5. Keep stirring until the sugar melts again and you get a glossy coating on the nuts, about 3 to 5 more minutes — watch it so it doesnt burn.

6. Remove from heat and quickly stir in the vanilla, cinnamon, cayenne (dont be shy), the 1/2 teaspoon fine sea salt and the melted butter if you want a shinier finish.

7. Pour the nuts onto the prepared sheet and spread into a single layer, use a fork to separate any big clumps. Bake 8 to 12 minutes to dry and crisp them, stirring once halfway and watching closely.

8. Let cool completely (they harden as they cool), then sprinkle with flaky salt to taste, break apart any clusters and store in an airtight container for up to two weeks.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper
2. Large heavy skillet (cast iron or stainless) for the caramelizing
3. Wooden spoon or heatproof silicone spatula for constant stirring, dont stop on this step
4. Measuring cups and measuring spoons for sugar, water and spices
5. Tongs or a slotted spoon to move the hot nuts safely
6. Second baking sheet or shallow bowl to pour and spread the nuts while they cool
7. Fork to separate clusters, plus an offset spatula or bench scraper if you have one
8. Oven mitts and an airtight container for storage

FAQ

Candied Hazelnuts Recipe Substitutions and Variations

• Hazelnuts: swap with almonds, pecans, or walnuts, same volume (2 cups). Almonds give a clean crunch, pecans and walnuts are richer so watch cook time, they brown faster.
• Granulated sugar: use packed light brown sugar for a deeper caramel note, or coconut sugar for a less refined flavor. If you use maple syrup or honey, cut the water to 1 tablespoon and expect a stickier, softer coating.
• Vanilla extract: replace with 1/2 teaspoon almond extract for a nutty twist, or 1 teaspoon orange zest for bright citrus notes, or a scrape of vanilla bean if you got one.
• Unsalted butter (optional): swap with 1 tablespoon neutral oil like grapeseed or light olive oil for shine, or use melted coconut oil for a hint of coconut, or omit it entirely for a matte, crisper finish.

Pro Tips

1. roast until you can smell them, not until theyre dark. a minute or two too long and the oils taste bitter. if you want less skin rub them in a towel now while theyre warm, but dont strip them all off because the skins give nuttiness.

2. keep the sugar on medium to medium-low. crank the heat and youll burn it fast. when it first goes grainy just keep stirring and lower the heat, it will melt again and become glossy. if you panic, step back, dont add a ton of water or youll start over.

3. add the butter or a tiny splash of neutral oil right at the end for shine and to stop things from getting too dry. right after you toss in the vanilla and spices pour it out on the sheet or the coating can keep cooking and scorch.

4. separate clusters while the nuts are warm and tacky, use a fork. once theyre completely cool theyll harden and wont stick together as much. if they get soft later, a quick 5 minute toss in a low oven crisps them up.

5. taste for balance. you can be bold with the cayenne, but finish with flaky salt while theyre still warm so the salt sticks. store in an airtight container at room temp, they keep best for about two weeks.