Candied Hazelnuts for Friends Afar

Written by Assistant Publicist Haley Stocking
| Category: Food & Wine

This holiday season I was searching for a treat that would survive being shipped to friends in other states. This Candied Hazelnuts recipe from Molly Moon’s Homemade Ice Cream fits the bill perfectly and is quick and easy to make! These nuts are delicious on everything from salad to ice cream–or just as a snack by themselves. In fact, I can’t stop eating them! It’s a good thing hazelnuts are full of protein, fiber, and heart-healthy benefits. They’re also cultivated right here in the Northwest.

I highly recommend using hazelnuts that are already skinless. My local grocery store only had hazelnuts with their skins, so I put them on a cookie sheet and roasted them in the oven at 350 degrees F. The upside to this extra step is that it will make your home smell divine! Keep a close eye on the nuts, as they can quickly burn. When you notice most of the skins have split, let the nuts cool and pop or peel off the skins.


If you have pre-roasted your hazelnuts to get the skins off, they’ll require much less time than the 20 minutes suggested, so keep checking them so that they don’t burn. I cooked mine only 5 minutes or so to caramelize the sugar.

I decided to try using brown sugar and cinnamon instead of white sugar and was really pleased with the result. They turned out tasting a bit like kettle corn or the caramel popcorn that comes in the giant tri-flavor tins that pop up around Christmastime. Delicious!


Wishing you the happiest of holidays and a joyful 2014!

Candied Hazelnuts from Molly Moon’s Homemade Ice Cream

Makes 4 cups

  • 4 cups hazelnuts, skins removed
  • 1/4 cup boiling water
  • 1 cup sugar, divided in two
  • 1 teaspoon of kosher salt

Preheat the oven to 325 degrees F. Line a baking sheet with a silicone mat or greased parchment paper, and set aside. Whisk 1⁄2 cup of the sugar into the hot water until the sugar is mostly dissolved. Put the hazelnuts into a large bowl and drizzle the sugar syrup over the top. Toss gently to coat. Using your hands or a slotted spoon, transfer the coated hazelnuts to another large bowl, leaving any leftover sugar syrup in the bottom of the first bowl. Sprinkle the remaining 1/2 cup sugar and the salt over the wet hazelnuts and toss to coat. Pour the nuts onto the prepared baking sheet and bake, tossing occasionally until golden, about 20 minutes.

Remove the nuts from the oven and let cool completely on the baking sheet before handling. Once cooled, break up the nut clusters and store in an airtight container in a dry place for up to 3 weeks. Or, ship to friends!

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