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Caramel-Dipped Hazelnuts
Recipe Summary
Yield: Makes enough for 24 cupcakes
Ingredients
Ingredient Checklist
24 hazelnuts, toasted and skinned
3 cups sugar
3/4 cup water
Gallery
Caramel-Dipped Hazelnuts
Recipe Summary
Yield: Makes enough for 24 cupcakes
Gallery
Caramel-Dipped Hazelnuts
Caramel-Dipped Hazelnuts
Caramel-Dipped Hazelnuts
Recipe Summary
Yield: Makes enough for 24 cupcakes
Recipe Summary
Yield: Makes enough for 24 cupcakes
Yield: Makes enough for 24 cupcakes
Makes enough for 24 cupcakes
Ingredients
Ingredients
- 24 hazelnuts, toasted and skinned
- 3 cups sugar
- 3/4 cup water
Directions
Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
Reviews (5)
Add Rating & Review
36 Ratings
5 star values:
6
4 star values:
6
3 star values:
12
2 star values:
8
1 star values:
4
Reviews (5)
Add Rating & Review
36 Ratings
5 star values:
6
4 star values:
6
3 star values:
12
2 star values:
8
1 star values:
4
Add Rating & Review
36 Ratings
5 star values:
6
4 star values:
6
3 star values:
12
2 star values:
8
1 star values:
4
36 Ratings
5 star values:
6
4 star values:
6
3 star values:
12
2 star values:
8
1 star values:
4
36 Ratings
5 star values:
6
4 star values:
6
3 star values:
12
2 star values:
8
1 star values:
4
- 5 star values:
- 6
- 4 star values:
- 6
- 3 star values:
- 12
- 2 star values:
- 8
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
01/08/2012
I have attempted the sugar + water countless times and have yet to be successful. It always boils clear, never turns into any shade of amber whatsoever, and ends up a pile of rock hard burnt sugar. If ANYONE out there can get it to work, I'd love to meet them! It always works to just heat the sugar ALONE, without water, on medium until it turns that amber color we're looking for- always without fail! Plus you can use however much sugar you want.
Martha Stewart Member
Rating: Unrated
09/30/2010
Yud-Do you use the same amount of sugar or do you modify it since you don't use water?
Martha Stewart Member
Rating: Unrated
09/18/2010
I make them all the time. Howevr without water. Simply melt the sugar slowly and carefully.
Martha Stewart Member
Rating: Unrated
08/15/2010
I attempted to make them, but my sugar syrup failed utterly- twice!! Not sure what i did wrong but when i get it right i'll let you know
Martha Stewart Member
Rating: Unrated
09/12/2009
Has anyone made these? Any hints?
Martha Stewart Member
Rating: Unrated
01/08/2012
I have attempted the sugar + water countless times and have yet to be successful. It always boils clear, never turns into any shade of amber whatsoever, and ends up a pile of rock hard burnt sugar. If ANYONE out there can get it to work, I'd love to meet them! It always works to just heat the sugar ALONE, without water, on medium until it turns that amber color we're looking for- always without fail! Plus you can use however much sugar you want.
Rating: Unrated
Rating: Unrated
09/30/2010
Yud-Do you use the same amount of sugar or do you modify it since you don't use water?
Rating: Unrated
09/18/2010
I make them all the time. Howevr without water. Simply melt the sugar slowly and carefully.
Rating: Unrated
08/15/2010
I attempted to make them, but my sugar syrup failed utterly- twice!! Not sure what i did wrong but when i get it right i'll let you know
Rating: Unrated
09/12/2009
Has anyone made these? Any hints?
All Reviews for Caramel-Dipped Hazelnuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Caramel-Dipped Hazelnuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
