Candied Hazelnuts

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Candied HazelnutsRecipe

Photo: Greg Dupree

Use these nuts in both sweet and savory dishes. Top a tart for a cinnamony sweet and crunchy finish, or crack them and sprinkle over chicken salad. They’re good on their own, and you can change the flavor to suit many tastes. In place of cinnamon, try a little garam masala for an Indian-spiced version or pumpkin pie spice to play up the autumn season. You can also add a tiny bit of ground red pepper to any of these flavor combos to add a spicy kick. The nuts make a great hostess gift or the perfect treat to include in a care package sent during college final exam season.

Serves 20 (serving size: about 1/4 cup)

Ingredients

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1/2 cup packed brown sugar
1 large egg white, beaten
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
12 ounces blanched or raw hazelnuts (about 3 cups)

Preparation

Active: 10 Minutes
Total: 1 Hours

1. Preheat oven to 250°F.

2. Whisk together brown sugar, egg white, salt, vanilla, and cinnamon in a large bowl. Add nuts; toss to coat. Spread nut mixture in a single layer on a parchment paper-lined baking sheet. Bake at 250°F until crisp and toasted, about 50 minutes, stirring every 15 minutes. Remove from oven; cool completely. Store nuts in an airtight container up to 1 week.

Created date

October 2016

Nutritional Information

Calories 132
Fat 10.6 g
Satfat 0.8 g
Monofat 7.9 g
Polyfat 1.4 g
Protein 3 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 62 mg
Calcium 26 mg
Sugars 6 g
Est. Added Sugars 5 g