Caramelized Hazelnuts
Makes 12
  • 12 hazelnuts, toasted and skins removed
  • 12 (12-inch) wooden skewers
  • 1 cup (200 grams) granulated sugar
  • ¼ cup water
  1. Line a rimmed baking sheet with parchment paper. Place a heavy cutting board at the edge of countertop; place prepared pan on floor directly below cutting board.
  2. Thread one hazelnut onto the end of each wooden skewer, pressing gently and twisting to secure; set aside.
  3. In a small heavy saucepan, cook sugar and ¼ cup water over medium-high heat. Cook, stirring occasionally, until sugar is dissolved. Reduce heat to medium. Continue to cook, without stirring, until mixture is light amber in color and registers 345°F on a candy thermometer, about 5 minutes. Remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
  4. Carefully dip 1 skewered hazelnut into caramel, coating completely and letting excess drip back into pan. When dripping slows and becomes a thin string, secure end of skewer under cutting board, letting any excess caramel drip over edge onto prepared pan. Repeat with remaining hazelnuts and caramel. Let hazelnuts stand until caramel has hardened, about 5 minutes. Using kitchen shears, cut strings to about 4 inches or desired length. Carefully remove skewers from hazelnuts. Store, covered, at room temperature, or freeze for up to 1 week.
Be careful when working with hot caramel. If desired, wear kitchen gloves while coating hazelnuts. For easier clean up, soak remaining hardened caramel in saucepan in hot water for up to 4 hours or until dissolved.
Recipe by Bake from Scratch at