Candied Nuts and Nut Butter

 

 

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I have been asked about the candied nuts that I often use in my recipe. It’s true, candied nuts is an item I always have on hand whether in my freezer or in a small dish  on the counter, ready to be sprinkled onto salad, desserts, roasted vegetables etc. They add a sweet, crunchy element that I like.

I have posted the recipe as part of a few recipes before but for easier search here it is again, this time on its own

While I am at it I may as well post the hazelnut butter recipe, also a useful one if you like making your own nut butters, rather than buy them. Recipe below.

 

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Candied Nuts

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2 cup nuts (I often use hazelnuts)

3 tablespoons sugar

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Directions:

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Place nuts and sugar in a small skillet and heat over medium heat until the sugar melts and coats the nuts and the nuts are nice toasted and fragrant. Use a wooden spoon to move them around and make sure they are nicely coated with the melted sugar.

Be careful as they are very hot at this point.

Carefully tip the skillet over onto a sheet of parchment and with a wooden spoon separate the nuts somewhat as they will stick together.

Let them cool completely on the parchment.

At this point, depending on your intended use, you can grind them in a food processor, chop them with a knife for a coarser texture or leave them whole.

Place in a small freezer bag and keep until needed.

 

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Hazelnut Butter:

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2 cups hazelnuts, unpeeled

Toast hazelnut on a baking sheet in 350F oven until they are fragrant and begin to turn golden.

Let cool, then process in a food processor until you reach the texture you want, kind of like peanut butter but not as smooth. It should reach a spreadable consistency. You may have to stop the processor and scrape down the sides a few times before it’s done.

 

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Hazelnut butter and candied hazelnuts

 

 

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