Crunchy candied hazelnuts are so easy to make with only 2 ingredients! They make a nice combination with ganache in my cakes. They are perfect to eat plain too! You'll love this hazelnut praline recipe!
Toast the hazelnuts in a medium pan at low heat. If you use roasted hazelnuts it will take almost 3-5 minutes. Stir in every 15-20 seconds to prevent them from burning. When they give off their aroma, remove the pan from the heat and set aside. (If you use raw hazelnuts, the toasting step will be a little bit longer.) Alternatively, you can toast the hazelnuts in the oven by placing them on a baking sheet at 350°F(177°C) until they are golden brown and give off their fragrance.
Place the sugar in a big pan over medium heat. Don’t stir but swirl the pan to avoid crystallization. Swirl the pan and the sugar melts evenly. If you see sugar crystals that form on the edges of the pan, you can brush them down with a pastry brush that is dipped in cold water to avoid crystallization. When the sugar mostly melts-it takes 8 minutes, put melted sugar on top of unmelted sugar with a long heat proof spatula. This step helps melted sugar not to burn but unmelted sugar to melt. If you see unmelted parts you can stir with your spatula, they will melt immediately.
*You can use raw hazelnuts and toast them. Or you can use toasted hazelnuts. I use roasted hazelnuts and toast them again as I don't find the aroma enough. If your roasted hazelnuts are full of aroma you can skip the toasting step.
The calorie information above is an estimate that is provided by an online nutrition calculator.