Candied Hazelnuts
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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!
Candied nuts are one of those simple pleasures I never get tired of, and these candied hazelnuts are a favorite. There’s something irresistible about toasty nuts coated in a crunchy, caramelized shell, and hazelnuts really shine here with their rich, earthy flavor. I like using whole hazelnuts with the skins left on—they add great texture and depth—but peeled hazelnuts work just as well.
The recipe is quick and wonderfully low-effort. I toss the hazelnuts with frothy egg white, brown sugar, cinnamon, and salt, then spread them out on a baking sheet and bake until fragrant and golden. The egg white helps the sugar cling to the nuts and gives them that crisp, crackly coating once baked.
I snack on them by the handful, chop them up for salads, or sprinkle them over ice cream and desserts for extra crunch. They also make a lovely little hostess gift during the holidays—just tuck them into a jar or bag, tie on some ribbon, and you’ve got an easy, homemade treat everyone loves.
For a more savory option, try my spicy rum and rosemary mixed nuts.
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
Recipe FAQs
Do I need to blanch the hazelnuts first?
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.
Can I use any kind of nut?
Absolutely, any nut will work for this recipe, like almonds, pecans, cashews, walnuts, or even peanuts.
How long do they keep?
Store your candied hazelnuts in a sealed jar at room temperature for up to 2 weeks.
Candied Hazelnuts Recipe
Ingredients
- 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)
Instructions
- Place an oven rack in the bottom half and preheat the 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.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
How do you store after complete?
Once they cool completely, store them in a sealed container at room temp. I usually put them into a mason jar and keep them in my pantry.
If you need to avoid the egg what else would work?
If you need to avoid egg, I would make them like these maple candied pecans in my kale salad recipe. Simply replace the pecans with hazelnuts. For a little crunch you can toss them in course sugar after, if you’d like.
I made these but they burnt which was very disappointing. I think the temperature needs to be lower than 350. I’ve made candied mixed nuts that turned out fantastic. I will try this again at a lower temp.
That can happen if the oven rack is in the top half of the oven. Make sure to position it to the bottom half. Lowering the temp will also work.
Made them for my husband who loved them
Hi , Can I put this nuts on cake and refrigerate?
You sure can!