Best 3 Caramel Dipped Hazelnuts Recipes
**Caramel Dipped Hazelnuts: A Sweet and Crunchy Treat**
Indulge in the delightful combination of sweet and crunchy with our Caramel Dipped Hazelnuts recipe. These delectable treats are crafted using a simple yet effective method that yields irresistibly tasty results. Whether you're looking for a homemade gift idea, a party snack, or a sweet treat to satisfy your cravings, these caramel-coated hazelnuts are sure to impress. With just a few pantry staples and a bit of your time, you can create these delightful confections that are perfect for any occasion. Discover the art of making these caramel-dipped gems and impress your friends and family with this irresistible snack.
**Additional Recipe Ideas:**
- **Salted Caramel Hazelnuts:** Elevate your caramel-dipped hazelnuts by adding a touch of savory saltiness. Sprinkle a generous amount of sea salt over the warm caramel before it sets, creating a delightful balance of sweet and salty flavors.
- **Chocolate-Caramel Hazelnuts:** Take your caramel-dipped hazelnuts to the next level by adding a layer of melted chocolate. Dip the caramel-coated hazelnuts into melted dark or milk chocolate, creating a rich and decadent treat that combines the flavors of caramel, chocolate, and hazelnuts.
- **Spiced Caramel Hazelnuts:** Infuse your caramel-dipped hazelnuts with aromatic spices for a unique flavor experience. Add a pinch of ground cinnamon, nutmeg, or cardamom to the melted caramel before dipping the hazelnuts. These spiced caramel hazelnuts are perfect for the holiday season or as a special treat.
CARAMEL-DIPPED HAZELNUTS
Use these as toppers for our Candied-Hazelnut Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Yield Makes enough for 24 cupcakes
Number Of Ingredients 3
Steps:
- Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
- Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
- Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
CARAMEL-DIPPED HAZELNUTS
Steps:
- Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a counter-top; place newspaper on the floor, directly under cutting board.
- Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
- Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
CARAMEL-DIPPED HAZELNUTS (MARTHA STEWART)
http://www.marthastewart.com/recipe/caramel-dipped-hazelnuts This recipe is from "Martha Stewart's Cupcakes."
Provided by malinda sargent
Categories Candies
Number Of Ingredients 3
Steps:
- 1. Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor, directly under cutting board. Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.) Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
Tips:
- Use a heavy-bottomed saucepan: This will help distribute heat evenly and prevent the sugar from burning.
- Use a candy thermometer: This is the best way to ensure that the sugar syrup reaches the correct temperature.
- Be careful not to overcook the sugar syrup: Otherwise, it will become too thick and brittle.
- Work quickly when dipping the hazelnuts: The caramel syrup will harden quickly, so you need to work quickly to coat them evenly.
- Use a wire rack to cool the hazelnuts: This will help them to cool evenly and prevent them from sticking together.
- Store the hazelnuts in an airtight container: This will help them to stay fresh and prevent them from becoming stale.
Conclusion:
Caramel-dipped hazelnuts are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for snacking, baking, or adding to a dessert platter. With just a few simple ingredients and a little bit of time, you can make your own caramel-dipped hazelnuts at home. So what are you waiting for? Give this recipe a try today!
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