; Print

Candied Hazelnuts

Candied hazelnuts in a glass jar: Overnight view

Here's an easy candied hazelnut recipe to make the best snack, a lunchbox treat, a holiday gift, or an elegant topping to your ice cream.


  • 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

* If needed, please refer to Baking Conversion Charts.


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

  2. Mix sugar, ground cinnamon, and salt in a small bowl. In a large frying pan, pour water and sugar mixture and mix with a wooden spatula. Bring the pan over medium-high heat. Once the sugar starts to boil and large bubbles form, add whole hazelnuts.

  3. Immediately, low the heat to medium, and continue to stir continuously. The sugar syrup will start to crystallize, coating the nuts thoroughly.

    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.

    Continue stirring until the sugar stops adhering to hazelnuts; the nuts will be covered with sugar.

  4. Transfer hazelnuts to a working surface, marble slab, or prepared baking sheet lined with parchment paper and allow to cool down. If any nuts are stuck together, separate them with the wooden spatula while they are warm.

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


  • Be careful making the recipe: protect your forearms by wearing a shirt with long sleeves. Also, don't touch hot sugar syrup with your hands: it will burn once it comes in contact with the skin.
  • If you want to double or triple the recipe, make it in batches for the 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.


Keywords: candied hazelnuts, sugared hazelnuts



Sign up and get a list of the necessary baking tools and ingredients