I’ve been crazy over these cute caramel hazelnuts for so long and I finally got around to make them. Such a success! They are so much easier to do than I always thought. It really took me no more than 30 minutes total, including the time for the sirup to boil. I made them for this Hazelnut and Vanilla Sundae Cake with Salted Caramel, which I’m going to post very soon!
Here is what you need:
– 1 cup sugar
– 1/4 cup water
– whole hazelnuts
– tooth picks
1. Gently insert a tooth pick into the side of each hazelnut. Don’t push to hard or too far, the hazelnuts will split.
2. Place sugar and water in a sauce pan and heat over medium heat, stirring occasionally.
3. Once the sugar is dissolved and syrup is clear, stop stirring and cook until syrup comes to a boil. Continue to boil, gently swirling occasionally, until medium amber.
4. Place pan into ice bath to stop the cooking and let stand for about 1-2 minutes. Test the caramel by dipping a hazelnut and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.
5. Dip a hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of stick under cutting board. Repeat with remaining hazelnuts.
5. If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.
6. Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature
