CANDIED HAZELNUTS
Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
- Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.
CANDIED HAZELNUTS
Candied hazelnuts are a beautiful garnish for baked goods, and can also be served alone as a finger food or snack. Roasted hazelnuts are covered in a sweet cinnamon candy coating.
Provided by Heather
Categories Snack
Time 10m
Number Of Ingredients 5
Steps:
- In a small saucepan, combine brown sugar, cinnamon, salt, and water. Stir until combined and melted.
- Add hazelnuts and stir to coat. Cook for 2-3 minutes over medium heat until mixture reduces slightly and hazelnuts look sticky.
- Pour nuts onto a sheet of parchment and spread into a single layer. Allow to cool. Store in a sealed container until ready to use.
Nutrition Facts : Calories 161 kcal, Carbohydrate 12 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 100 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
CANDIED HAZELNUTS FOR DARKEST CHOCOLATE CREPE CAKE
Make these candied hazelnuts for our Darkest Chocolate Crepe Cake.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 9
Number Of Ingredients 2
Steps:
- Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
- Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
- Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.
CANDIED HAZELNUTS AND CHOCOLATE CURLS
Yield Makes enough for one 9-inch cake
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Spread the nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen the skins.
- Place the sugar and water in a medium heavy skillet. Stir with a fork over medium-high heat until dissolved; let boil undisturbed for 3 minutes. Add the nuts to the pan; stir with a wooden spoon until the caramel seizes around the nuts. Transfer to a parchment-lined baking sheet; let cool completely.
- Once the nuts are cool, place half the chopped chocolate in a deep, medium-size stainless-steel bowl. Place the bowl over a saucepan with 1 inch of simmering water; stir until the chocolate is melted and hot. Add the remaining chocolate to the bowl; remove the bowl from the pan of water; let stand about 5 minutes, and then stir until smooth.
- Pour half the chocolate onto an inverted baking sheet; spread with a bench scraper until 1/8 inch thick or slightly thinner (chocolate should be opaque on the surface). Let stand until just tacky. Hold the scraper at a 45-degree angle; scrape the chocolate off the surface. The curls can be stored in an airtight container layered with parchment at room temperature.
- While the chocolate sets, add the candied nuts to the remaining chocolate in the bowl, and stir until coated. Spread the nuts on a parchment-lined baking sheet, and let stand until set.
- Sift the cocoa powder on top of the dried nuts and toss to coat. Store in a resealable plastic bag for up to 1 week, until ready to use.
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