Name: Candied Hazelnuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 1/2 cups (200 g) roasted hazelnuts; 3/4 cup (150 g) brown sugar; 8 teaspoons (40 ml) of water; 1/4 teaspoon ground cinnamon; 1 pinch of salt

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Quick Summary: To make candied hazelnuts, cook 1 ½ cups roasted hazelnuts with brown sugar, water, cinnamon, and a pinch of salt in a pan over medium-high heat, then lower to medium and stir constantly until the sugar crystallizes into a crisp coating. This easy stovetop recipe takes about 15 minutes, needs no candy thermometer, and makes about 10.5 oz (300 g) of sweet, crunchy caramelized hazelnuts that are naturally gluten-free, dairy-free, and egg-free.

Candied hazelnuts in a glass jar: Overnight view

What are candied hazelnuts?

Candied hazelnuts are whole roasted hazelnuts cooked with sugar and a little water until the syrup crystallizes into a crisp, sweet coating. Also called caramelized or sugar-coated hazelnuts, they are made on the stovetop in about 15 minutes and are naturally gluten-free, dairy-free, and egg-free.

Why you'll love this recipe

Sweet and crunchy, coated in sugar and cinnamon, they pair with both sweet and savory dishes.
Perfect topping for ice cream, fruit compote, porridge, brownies, cookies, brioche, or the French dessert Ile Flottante.
Also great sprinkled over savory salads with chicken, roasted beets, kale, or Brussels sprouts.
A mess-free, easy-to-eat snack for kids and a handy finger food for busy students.
Make a thoughtful holiday and hostess gift or a welcome addition to a candy tray.
Quick and fun to make on the stovetop in about 15 minutes, with no candy thermometer needed.
Naturally gluten-free, dairy-free, and egg-free (made without egg white).

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Hazelnuts: use store-bought roasted, unsalted hazelnuts, but raw hazelnuts work too if you roast them yourself first, which takes about 15 minutes. If you live in the States, opt for Oregon hazelnuts. Finally, you can replace hazelnuts with roasted almonds or make the almond-hazelnut mix.

Sugar: the recipe calls for brown sugar, but you can replace it with granulated sugar or superfine caster sugar if preferred.

Water: use cold or room-temperature water.

Ground cinnamon brings warm flavor. You can replace it with ¼ teaspoon of allspice, cardamom, ground nutmeg, ginger, or a pinch of cayenne pepper.

Equipment

To make candied hazelnuts at home, gather these basic kitchen tools before you start:

large frying pan or skillet
wooden spatula
small mixing bowl
baking sheet
parchment paper
marble slab (optional)
airtight container or mason jar
measuring cups and spoons

How to make candied hazelnuts

Step 1. Line a baking sheet with parchment paper and set it aside.

Step 2. Mix sugar, ground cinnamon, and salt in a small bowl. In a large frying pan, pour in the water and the sugar mixture, then stir with a wooden spatula.

Step 3. Place the pan over medium-high heat. Once the sugar starts to boil and large bubbles form (photo 1), add whole hazelnuts.

Step 4. Immediately lower the heat to medium and stir continuously (photo 2).

Photo 1: Boiling sugar syrup Photo 2: Nuts in a hot sugar syrup — **PHOTO 1 PHOTO 2**

Step 5. The sugar syrup will begin to bubble (photo 3) and crystallize, coating the nuts thoroughly (photo 4).

Extra tip: Medium heat and constant stirring help the sugar coat the nuts. If you stop, the sugar will solidify, and the nuts won't be coated.

Photo 3: Boiling sugar and hazelnuts mixture Photo 4: Nuts coated with brown sugar — **PHOTO 3 PHOTO 4**

Step 6. Continue stirring until the sugar stops adhering to the hazelnuts; the nuts will be covered with sugar (photo 5).

Transfer hazelnuts to a working surface, marble slab, or prepared baking sheet lined with parchment paper and allow to cool down (photo 6).

Photo 5: Sugar nuts in a pan Photo 6: Sugared hazelnuts on parchment paper — **PHOTO 5 PHOTO 6**

Step 7. If any nuts are stuck together, separate them with the wooden spatula while they are warm.

Step 8. Collect the sugar-coated hazelnuts, and place them in an airtight container or a mason jar. Discard the remaining sugar left on the sheet.

Expert tips

Be careful when making the recipe: protect your forearms by wearing a long-sleeved shirt. Also, don't touch hot sugar syrup with your hands; it will burn on contact with skin.
If you want to double or triple the recipe, make it in batches for an even sugar coating of nuts.
Use paper-based bags, cones, or glass jars to give these nuts as a gift. Avoid using plastic or zip-top bags.

Recipe variations

This candied hazelnuts recipe is a classic, but it is easy to change the flavor with different spices, sugars, and nuts.

Plain: leave out the cinnamon to taste the natural flavor of the hazelnuts.
Floral: swap the brown sugar for white sugar and replace the cinnamon with a teaspoon of orange blossom or rose water added to the water.
Warm spices: use a pinch of pumpkin pie spice for fall or French quatre épices for the holidays.
Bold spices: add a little garam masala, Chinese five spice, or a tiny pinch of cayenne pepper for heat.
Other nuts: try almonds, macadamias, pecans, or walnuts in place of the hazelnuts.

Storing & freezing

Let the candied hazelnuts cool completely, then store them in an airtight container or mason jar in a cool, dry place between 60 and 64°F (16 to 18°C). They keep their crunch for up to two weeks. Avoid the refrigerator, since its moisture softens the sugar coating.

To keep them longer, freeze the candied hazelnuts in an airtight container for up to 3 months, then let them come back to room temperature before serving.

How to use candied hazelnuts

Once you have a jar of these sweet, crunchy nuts, they add texture and flavor to all kinds of dishes. Here are a few favorite ways to use them:

On desserts: scatter them over ice cream, yogurt, fruit compote, or the French dessert Ile Flottante.
In baked goods: fold them into brownies, cookies, muffins, or brioche for extra crunch.
At breakfast: stir them into overnight oats, porridge, or pancake batter.
On savory dishes: sprinkle them over a chicken salad, roasted beets, kale, or Brussels sprouts salad.
As a snack or gift: pack them into paper cones or jars for a homemade holiday gift or a party candy tray.

FAQ

What are candied hazelnuts used for?
Use them as a topping for ice cream, yogurt, porridge, and desserts like Ile Flottante, folded into brownies and cookies, or sprinkled over salads with chicken, beets, or Brussels sprouts.

Can you use raw hazelnuts instead of roasted?
Yes. Roast raw hazelnuts first for about 15 minutes, in the oven or a pan, so they develop flavor before you candy them.

Can you make candied hazelnuts without cinnamon?
Yes. Leave out the cinnamon for a plain version, or swap it for allspice, cardamom, nutmeg, ginger, or a pinch of cayenne.

Why are my candied hazelnuts not crunchy?
This usually happens if the heat is too low or you stop stirring, so the sugar does not crystallize. Keep the heat at medium and stir constantly until the coating sets.

Can you use blanched hazelnuts for this recipe?
Blanched hazelnuts are not recommended because the sugar coating does not adhere well to hazelnuts without their skins.

Can you double the recipe?
Cook the hazelnuts in batches for the best results when doubling or tripling. It helps coat the sugar evenly and keeps the flavor consistent.

How long do candied hazelnuts last?
They last up to 2 weeks in a cool, dry place and up to 3 months in the freezer.

Should candied hazelnuts be refrigerated?
No. The moisture in the refrigerator softens the sugar coating and affects their crispiness.

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