William Curley, Suzue Curley

Crystallized Hazelnuts (or Almonds)

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Preparation info
  • Makes

    300 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

  • 250 g (9 oz/1¾ cups) hazelnuts (or almonds) lightly roasted

Method

  • Put the hazelnuts in a saucepan and lightly warm on the stove. At the same time, put the sugar and water in another saucepan and cook to 118°C (244°F). Pour the cooked sugar onto the hazelnuts and mix well. (1) Place the pan onto the stove and, stirring continuously, cook over a medium heat until the sugar crystallizes. (2) Remove from the heat, spread and separate out the