Martha Stewart Candied Hazelnuts

Martha Stewart candied hazelnuts turn sugar, toasted hazelnuts and coarse salt into a crunchy amber-glazed snack in 25 minutes. Try this easy few-ingredient dessert for holiday gifting, game day or salad toppings, since it's quick, stovetop-only and keeps for days.

Cook the sugar syrup only until it turns a medium amber, which takes about 4 minutes, because that color gives you the deep caramel flavor. Pull it too early and the glaze tastes flat, but push it too far and it turns bitter.

Martha toasts the hazelnuts first and finishes them with flaky Maldon salt, so the sweet caramel gets a nutty depth and a salty edge. She also spreads each nut apart with two forks on parchment, so every hazelnut sets alone instead of in one big brittle slab.

Martha Stewart Candied Hazelnuts

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

120

kcal

A thin amber caramel coats each toasted hazelnut and sets into a glassy, crunchy shell with a pinch of salt. Because the nuts cool one by one on parchment, they break apart easily and stay crisp.

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 ¼ teaspoon kosher salt
  

Directions

• Toast the hazelnuts: Measure 4 1/2 ounces of blanched hazelnuts (1 cup) and make sure they are toasted before you start. Then have the salt and a parchment-lined baking sheet next to the stove, because the caramel moves fast.
• Dissolve the sugar: Heat 3/4 cup sugar and 3 tablespoons water in a small saucepan over high heat, swirling until the sugar dissolves. Then bring it to a simmer.
• Cook to amber: Cook the syrup, swirling occasionally, until it turns a medium amber, about 4 minutes. So keep watching the color, since caramel darkens quickly at the end.
• Coat the nuts: Add the toasted hazelnuts and 1/2 teaspoon coarse salt, preferably Maldon, or 1/4 teaspoon kosher salt. Stir for 1 minute until every nut is glossy and coated.
• Pour and separate: Pour the mixture onto a baking sheet lined with parchment or a nonstick baking mat. Then separate the nuts right away with 2 forks so each one stands alone.
• Rewarm if needed: If the caramel thickens as you work, return the pan to the heat briefly. You can also hold the pan at an angle and push each hazelnut onto the sheet individually.
• Cool and break apart: Let the hazelnuts cool completely on the sheet until the caramel hardens. Then break apart any pieces that stuck together.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Reynolds unbleached parchment paper, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long do candied hazelnuts keep?

Store them in an airtight container at room temperature for up to 3 days. Keep them away from humidity, since moisture makes the caramel sticky.

Can I use other nuts instead of hazelnuts?

Yes, toasted almonds, pecans or walnuts work with the same amount of syrup. Toast them first so they stay crisp under the caramel.

Can I make these ahead for a party?

You can make them up to 3 days ahead and keep them in an airtight container. Pull them out right before serving so they stay crunchy.

What if I don't have a nonstick baking mat?

Parchment paper works just as well, so line a baking sheet with it. Avoid plain foil, since the hardened caramel sticks to it.

What's the most common mistake with candied nuts?

Letting the sugar go past medium amber is the big one, because it turns bitter fast. Pull the pan as soon as the color looks right and stir in the nuts.