This simple candied hazelnuts recipe uses only two ingredients and adds a touch of elegance to many dishes. They’re perfect as a party nibble, sprinkled over ice cream, or added to a cheese board.
Hazelnuts are a distinctive, slightly upscale nut with a rich, toasty flavor. They bring a refined crunch to snacks and desserts and are especially popular across Europe, where hazelnut-flavored treats appear in gelato, pastries, and confections.
This candied hazelnut recipe is quick and straightforward—roasting the nuts yourself intensifies the flavor and makes it easy to remove their skins. The finished nuts are wonderfully versatile: serve them on a cheese plate, scatter them over ice cream or yogurt, or simply offer them in a bowl alongside drinks.
Ingredients
Just two ingredients are needed:
- Raw hazelnuts: Use raw nuts so you can toast them at home to boost flavor and loosen their skins.
- Sugar: This recipe uses dry sugar to make a simple caramel coating.
How to make candied hazelnuts
Adapted from standard techniques for candying nuts.
Step 1: Roast the hazelnuts
Preheat the oven to 350°F (175°C). Spread the raw hazelnuts in a single layer on a baking sheet and toast for 8–10 minutes, until fragrant and lightly browned.
Remove the hot nuts from the oven, place them in a clean kitchen towel, gather the edges, and rub to loosen and remove as much of the skins as possible. A few flecks of skin are fine.
Step 2: Chop the hazelnuts
Coarsely chop the toasted nuts and set aside.
Step 3: Make the caramel
Place a small skillet or saucepan over medium heat. Add the chopped hazelnuts and sugar, stirring constantly. At first the sugar will look dry and grainy; as it heats it will begin to melt and liquefy. Continue stirring until the sugar fully coats the nuts and turns a golden caramel color. Work steadily—once the sugar starts to melt the process speeds up.
Prep tip: This recipe makes a dry caramel with no added water. Some methods begin with a little water, but dry caramel is straightforward and reliable for this simple nut coating.
Step 4: Cool and finish
When the nuts are well coated and caramelized, transfer them to a sheet of parchment paper to cool completely. Once cool, break apart any large clusters and, if you like, give them a final coarse chop. Serve immediately or store for later.
FAQ
You don’t have to remove the skins, but they can flake off into recipes and sometimes taste slightly bitter. Removing the skins improves texture and flavor in many applications.
After roasting, place warm hazelnuts in a clean dish towel, gather the towel, and rub vigorously to loosen the skins. Not every nut will be completely bare and that’s fine.
How to serve candied hazelnuts
Enjoy candied hazelnuts on their own or add them to other dishes for crunch and sweetness. Ideas include:
- Serve with cocktails or as a bar snack.
- Add to a cheese and charcuterie platter.
- Use as a topping for ice cream, yogurt, or panna cotta.
- Sprinkle over cupcakes, layer cakes, or tarts.
- Mix into salads for a sweet-and-salty crunch.
Storage instructions
Store candied hazelnuts in an airtight container at room temperature in a cool, dry place for up to a week. For longer storage, freeze them for up to three months. Avoid refrigerating, as moisture can soften the caramel and reduce the crunch.
Recommended tools and equipment
- Sheet pan: for roasting the hazelnuts.
- Small saucepan or skillet: for caramelizing the nuts.
- Silicone spatula or wooden spoon: for stirring while the sugar melts.
- Parchment paper: for cooling the candied nuts.
- Chef’s knife and cutting board: to chop the roasted nuts if desired.
More nut recipes
- Try double chocolate hazelnut cookies for a richer dessert.
- Add hazelnuts to a mixed-roasted nuts blend with herbs and garlic.
- Use hazelnuts in spiced nut mixes for seasonal snacking.
Candied hazelnuts: quick, easy, and versatile
- Only two ingredients.
- Gluten-free and dairy-free.
- Ready in about 15 minutes.
- Great on their own or as a component in cheese plates and desserts.
If you enjoy this recipe, please rate it in the recipe card and consider signing up for the newsletter to have recipes delivered to your inbox. Thank you!
Recipe
Candied Hazelnuts
Ingredients
- 1 cup raw hazelnuts
- 1/2 cup sugar
Instructions
- Preheat oven to 350°F (175°C).
- Place nuts on a baking sheet and toast for 8–10 minutes until fragrant.
- While still warm, put the nuts in a dish towel and rub to remove skins. Coarsely chop and set aside.
- In a small skillet over medium heat, add the chopped nuts and sugar. Stir constantly until the sugar melts and coats the nuts, turning a golden caramel color.
- Transfer the coated nuts to parchment paper to cool completely. Break apart any clusters, chop if desired, and enjoy.
Notes
- Using a dry caramel (no added water) simplifies the process and is reliable for coating nuts.
- A few bits of skin may remain on the nuts after rubbing; that’s normal and won’t affect the final result.
Nutrition (per serving)
Nutrition information is an estimate and may vary.
This post contains affiliate links. As an Amazon Associate, the site may earn from qualifying purchases; read the site’s disclosure policy for details.