Name: Candied Hazelnuts Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1/4 cup brown sugar; 1 tablespoon water; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 1 cup hazelnuts (roasted and unsalted)

Jump to Recipe

Introduction

Candied hazelnuts are a sweet and crunchy treat perfect for snacking or adding a delightful crunch to salads and desserts. With a simple blend of brown sugar and warm spices, this recipe turns plain hazelnuts into an irresistible snack in just minutes.

A close-up of a white bowl filled with golden roasted hazelnuts that have a shiny, slightly oily surface and some toasted brown bits, suggesting caramelization or roasting; the bowl is placed on a wooden surface with a few hazelnuts outside the bowl near its base, creating a natural and simple presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup brown sugar
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup hazelnuts (roasted and unsalted)

Instructions

Step 1: In a small saucepan, combine the brown sugar, cinnamon, salt, and water. Stir the mixture over medium heat until the sugar has fully melted and everything is well blended.
Step 2: Add the roasted hazelnuts to the saucepan and stir to coat them evenly. Continue cooking for 2–3 minutes, stirring frequently, until the mixture thickens slightly and the nuts become sticky and glossy.
Step 3: Pour the coated hazelnuts onto a sheet of parchment paper. Spread them out into a single layer and allow them to cool completely before handling.
Step 4: Once cooled, break any clusters apart if needed. Store the candied hazelnuts in a sealed container until ready to use.

Tips & Variations

For extra flavor, add a pinch of nutmeg or a splash of vanilla extract to the sugar mixture before cooking.
Use pecans or almonds instead of hazelnuts for a different nutty twist.
Make sure to roast the hazelnuts beforehand if they are raw for a deeper flavor.
Spread nuts thinly on parchment to ensure they cool evenly and don’t stick together too much.

Storage

Store candied hazelnuts in an airtight container at room temperature for up to two weeks. To refresh their crunch, warm them briefly in a low oven before serving.

How to Serve

A close-up image of a white bowl filled with a single layer of glossy, golden-brown roasted chickpeas coated with a light sprinkling of spices, giving them a slightly speckled appearance. The chickpeas are shiny with a smooth texture and piled so some overlap gently, highlighting their round and irregular shapes. The background features a white marbled texture softly blurred to keep focus on the chickpeas. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw hazelnuts instead of roasted?

It is best to use roasted hazelnuts for this recipe because roasting enhances their flavor and helps the sugar coating stick better. If using raw nuts, roast them first at 350°F (175°C) for about 10 minutes, then let cool before candying.

How can I prevent the nuts from sticking together?

To minimize sticking, spread the candied hazelnuts in a single layer on parchment paper immediately after cooking. Allow them to cool completely and separate gently before storing.