Caramelized Hazelnuts Décor

Preparation info

  • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


16 blanched hazelnuts . . .
sugar 2 cups 14.1 ounces 400 grams
water ½ cup (118 ml) 4.2 ounces 118 grams
cream of tartar ¹⁄₁₆ teaspoon . .

Special Equipment

16 wooden toothpicks | Two large apples


Prepare the Hazelnuts

Stick a toothpick into each hazelnut.

Make the Caramelized Sugar

In a small saucepan, preferably nonstick, stir together the sugar, water, and cream of tartar. Heat, stirring constantly, until the sugar is dissolved and comes to a boil. Continue boiling, without stirring, until the syrup caramelizes to deep amber (about 360°F/182°C or a few degrees lower because the temperature will continue to rise). Immediately remove the pan from the heat and set the bottom of the pan briefly in ice water to stop the cooking. Alternatively, to make reheating easier, immediately pour the caramel into a 2 cup microwavable measure with a spout that has been lightly coated with nonstick cooking spray.

If it is in the saucepan, it helps to maintain the temperature by setting it in a bowl of hot water or on a warming tray.

Dip the Hazelnuts into the Caramel

Dip each hazelnut into the caramel, holding it by the toothpick, and lift it out. Rotate the toothpick to coat the hazelnut evenly. For a deeper color, give it a second coat. Stick the other end of the toothpick into the side of the apple. Twist out the toothpicks from the hazelnuts as soon as the caramel hardens.

If the caramel becomes too thick, it will form thick tails dripping from the nuts. Reheat it over low heat or in a microwave in 5 second bursts until more fluid.

Set 3 of the caramelized hazelnuts on the tart shortly before serving, and 1 or 2 on each plate.