Candied Hazelnut

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Candied Hazelnut

  • 100 g roasted and skinned hazelnuts
  • 50 g caster sugar


Place all the ingredients into a pan and bring to the boil. Simmer until all the water has dissolved. Keep it on the heat and stir with a wooden spoon until the sugar crystallises. Pour into a clean metal bowl and leave to cool. Place in an airtight container until needed.