Add these simple candied hazelnuts to salads, treats, and savory dishes for a sweet and nutty crunch. They're easy to make and they're ready in 40 minutes!
For a different yet delicious spin on festive nuts, try our spiced rum and rosemary mixed nuts!
Table of contents
Candied nuts are such a simple pleasure. It's the combination of toasty nuts coated in a crunchy candy coating that does it for us every time.
Hazelnuts, with their rich and earthy flavor, taste incredible when candied. We use whole hazelnuts with their skins on them because we like the flavor and texture, but you can always look for hazelnuts without skins or peel them.
It's a quick and easy recipe to make. All we do is toss the hazelnuts in frothy egg whites, brown sugar, cinnamon, and salt. Spread them out evenly on a baking sheet and bake them until they're toasty.
Snack on them by the handful or crunch them up and sprinkle them over salads, on top of ice cream, or as decorations on cakes or pies. They also make a lovely hostess gift around the holidays!
Candied hazelnut ingredients
You only need five simple ingredients to make these candied walnuts. Here's what you need:
- Brown sugar – light or dark brown sugar works best for this recipe, but you can also use coconut sugar. We experimented with other sugars and found that brown sugar gives the nuts a nice caramelized flavor and color.
- Cinnamon – for a little warmth and flavor.
- Salt – to make everything pop!
- Egg white – egg white helps the sugar stick to the nuts and makes them extra crispy in the oven.
- Whole hazelnuts – just whole raw hazelnuts, no need to blanch them or remove their skins.
How to candy hazelnuts
These candied hazelnuts are simple to make and add a sweet crunch to salads, ice cream, and more! Here's how to make them in a few easy steps:
- Mix the brown sugar, cinnamon, and salt together in a small bowl.
- In another bowl, whisk the egg whites until they're frothy.
- Toss the hazelnuts in the egg whites, add the sugar mixture, then mix again.
- Spread them out on a baking sheet and bake them until they're toasty (stirring once halfway through). Let them cool before you eat or store them.
Full recipe instructions are in the recipe card below.
While most candied hazelnut recipes call for blanching the hazelnuts, we skip this unnecessary step. Removing the skin is a bit of a pain and the sugar in the recipe more than covers up its slightly bitter flavor. Bonus: hazelnut skin is a good source of fiber and antioxidants!
Absolutely, any nut will work for this recipe like almonds, pecans, cashews, walnuts, or even peanuts.
Store your candied hazelnuts in a sealed jar at room temperature for up to 2 weeks.
Ideas for using candied hazelnuts
Candied hazelnuts taste great on their own as a snack, but they're also really versatile. Use them anytime you would normally use nuts or candied nuts, like on your favorite salads, on cheese boards, as decorations, or sprinkled over your favorite treat.
Recipes that taste great with candied hazelnuts
More sweet and savory snacks
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- ½ cup brown sugar, can sub coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 large egg white
- 3 cups whole hazelnuts, no need to blanch
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Mix the brown sugar, cinnamon, and salt in a small bowl.½ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon salt
- In a medium-sized bowl, whisk the egg white until it's frothy.1 large egg white
- Add the hazelnuts to the egg whites and mix well. Then, add the sugar mixture and mix again.3 cups whole hazelnuts
- Spread the hazelnuts out on the baking sheet and bake for 30 minutes, stirring once halfway through. Let the hazelnuts cool completely before eating or storing them.