📝 About This Recipe
Inspired by the charming street-side stalls of European Christmas markets, these sugar-crusted hazelnuts are a masterclass in texture and aroma. Each nut is enveloped in a crisp, crystalline shell infused with warm cinnamon, a hint of sea salt, and the deep, woody notes of real bourbon vanilla. They offer an addictive crunch that gives way to the buttery, toasted heart of the hazelnut, making them an elegant snack or a sophisticated gift for any gourmet lover.
🥗 Ingredients
The Nuts
- 2 cups Raw Hazelnuts (skins on or off, depending on preference)
The Sugar Coating
- 1 cup Granulated White Sugar
- 1/4 cup Light Brown Sugar (packed)
- 1.5 teaspoons Ground Cinnamon (high-quality Ceylon preferred)
- 1/2 teaspoon Fine Sea Salt (to balance the sweetness)
- 1/8 teaspoon Smoked Paprika (for a subtle, mysterious depth)
The Liquids
- 1/2 cup Water (filtered)
- 2 teaspoons Bourbon Vanilla Extract (or 1 vanilla bean, scraped)
- 1 tablespoon Unsalted Butter (at room temperature)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone baking mat. Set this aside for cooling later.
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2
In a wide, heavy-bottomed stainless steel skillet or saucepan, combine the white sugar, brown sugar, ground cinnamon, sea salt, and smoked paprika.
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3
Pour in the water and vanilla extract. Stir the mixture over medium heat until the sugar has completely dissolved and the liquid begins to simmer.
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4
Add the raw hazelnuts to the skillet. Ensure the nuts are in a single layer as much as possible to ensure even coating.
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5
Cook the mixture over medium heat, stirring occasionally with a heat-resistant spatula. The syrup will begin to bubble vigorously and eventually thicken.
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6
Continue cooking for about 10-12 minutes. You will notice the syrup becoming very thick and starting to look 'sandy' or 'cloudy' as the water evaporates.
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7
This is the critical stage: Keep stirring constantly. The sugar will suddenly crystallize and turn dry and sandy, coating the nuts in a white-ish crust.
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8
Reduce the heat to medium-low. Continue to stir for another 2-3 minutes. You want some of that sandy sugar to begin melting again slightly, turning a light amber color for extra flavor.
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9
Quickly stir in the tablespoon of butter. This adds a beautiful sheen and prevents the nuts from clumping together too aggressively.
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10
Immediately pour the hot, coated hazelnuts onto your prepared baking sheet.
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11
Using two forks, quickly spread the nuts out and separate any large clumps before the sugar hardens completely.
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12
Place the baking sheet in the oven for 8-10 minutes. This 'toasts' the nut inside the shell and ensures the crust is perfectly crisp and not sticky.
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13
Remove from the oven and let the hazelnuts cool completely on the sheet. They will become much crunchier as they reach room temperature.
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14
Once cooled, break apart any remaining clusters and store in an airtight glass jar.
💡 Chef's Tips
Use a heavy-bottomed pan to prevent the sugar from burning unevenly. If you prefer a cleaner look, use blanched hazelnuts; if you like an earthy flavor, keep the skins on. Don't walk away during the crystallization phase; the transition from syrup to sand happens in seconds. If the sugar doesn't seem to be drying, increase the heat slightly to cook off remaining moisture. Store in a cool, dry place; humidity is the enemy of a crisp sugar crust.
🍽️ Serving Suggestions
Serve alongside a sharp aged cheddar or creamy brie on a charcuterie board. Sprinkle roughly chopped nuts over a bowl of premium vanilla bean gelato. Pair with a glass of dark roasted espresso or a smoky Islay scotch. Package in cellophane bags with a gold ribbon for a sophisticated homemade gift. Toss into a winter pear and gorgonzola salad for an unexpected crunch.