Candied hazelnuts – a recipe for the most delicious candied hazelnuts with cinnamon and vanilla. Candied nuts really belong to Christmas, but have you ever tried making candied hazelnuts? They taste amazing, and I think I actually like them better than candied almonds. I first toasted the hazelnuts and rubbed off the skins, and then they are made in exactly the same way as candied almonds. I added a little cinnamon and vanilla for extra Christmas flavour, but you can leave them out.
Many of us associate the smell of candied almonds with Christmas markets and Christmas shopping, but you can bring that smell home and make candied almonds and hazelnuts yourself. It isn’t difficult, it just takes a little patience, and it is worth it.
I have tried to describe the stages the hazelnuts go through, so I hope it is easy to follow. Candied hazelnuts also make a perfect hostess gift together with candied almonds. Enjoy!
Candied hazelnuts
Ingredients
Instructions
Candied hazelnuts
Put the hazelnuts in a dry frying pan and toast them over medium heat until the skins start to come loose. Pour them onto a tea towel and rub off the skins.
Put the skinned hazelnuts, sugar, cinnamon, vanilla and water in a deep frying pan. Turn up to medium heat and be patient. The hazelnuts now go through these stages:
– First the sugar dissolves in the water and boils into a clear syrup. Stir along the way.
– Then the water evaporates and the sugar stays on the hazelnuts, which turn white.
– Now the sugar starts to melt, so the hazelnuts become caramelised.
– When almost all the hazelnuts have a shiny surface, they are done, and now you need to be quick: pour the hot nuts onto a baking tray (or something else heatproof) lined with baking paper and pull them apart with two forks. Get someone to help you, because as soon as the nuts cool and harden, they stick together. If you want to store them, they must be completely cold before going into a jar or cookie tin. Enjoy!
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