Suzie The Foodie

Food Writer, Photographer and Product Reviewer

Follow Suzie the Foodie

Facebooktwitterpinterestinstagramby feather
  • Home
  • Contact
  • Recipes
  • Product Reviews
  • Older Posts
  • Instant Pot
You are here: Home / candy / Roasted, skinned & candied hazelnuts

Roasted, skinned & candied hazelnuts

May 9, 2011 by Suzie the Foodie 5 Comments

Roasting, skinning & candying hazelnuts

To make Martha Stewart’s Chocolate Mousse Tart with Hazelnuts from her new cookbook Martha Stewart’s New Pies and Tarts published by Random House Canada, I had to go about learning how to skin and candy these beauties. Wish I could say it was easy but I can say it isn’t impossible.

Roasting, skinning & candying hazelnuts

According to Martha, roast hazelnuts in a 375F oven 10 minutes. Let them cool off, then rub them in a clean kitchen towel to remove skins. Yeah right. Some of the skins came off but I had to place the filberts in a sieve over the sink, rubbing against the sieve to help encourage the skins to come off.

Roasting, skinning & candying hazelnuts

A bit better but far from perfect. Also, a lot of the hazelnuts really went dark even after the skins came off so if your oven runs hot, maybe put them in a 350F oven.

Roasting, skinning & candying hazelnuts

Next step was candying them which turned out to be much easier to do. In a small sauce pan add 1/3 cup of the skinned hazelnuts, 1/4 cup of granulated sugar, 1/4 tsp of salt and 1/4 cup of water.

Roasting, skinning & candying hazelnuts

Bring to a boil and cook for one minute.

Roasting, skinning & candying hazelnuts

Drain the hazelnuts and in a single layer on a baking sheet lined with parchment paper, bake in a 350F oven for 15 minutes.

Roasting, skinning & candying hazelnuts

They will come out all toasted and shiny and smelling a lot like Nutella! Perfect garnish for the Chocolate Mousse Tart and so many other yummy applications! If you have the patience to skin the hazelnuts, candying them is easy and creates a very special treat.

Print Friendly, PDF & Email
Share

Filed Under: candy, hazelnut, Martha, nuts

Comments

  1. Mardi @eatlivetravelwrite says

    May 9, 2011 at 1:17 pm

    These look great but did you know there’s a MUCH easier way to skin hazelnuts?

    http://www.eatlivetravelwrite.com/2011/02/nutella-lamingtons-for-world-nutella-day-2011/

    So so much easier…

    On a chocolate mousse tart? Perfect!

    Reply
  2. AvaDJ says

    May 9, 2011 at 2:07 pm

    I could eat a bucket full of these they sound so good! I wouldn’t worry about having some bits of skin still left on the hazelnuts, it gives them a rustic look, actually quite pretty.

    Reply
  3. Suzie Ridler says

    May 9, 2011 at 2:19 pm

    Yes Mardi! I have used the boiling method when I made the Latvian torte for my mom. It is much easier, I agree! I had to do it Martha’s way though to review the recipe but next time, I am boiling them, LOL.

    Ava, I could have eaten all these in seconds, it was so hard not to snack on them. I agree, the rustic quality is appealing, isn’t it? Thanks so much!

    Reply
  4. ladymiranoy says

    February 17, 2012 at 5:56 am

    I just started making these (I’m bringing the syrup to a boil right now), and I found that baking them at 350 for 15 minutes and then vigorously rubbing the crap out of them for about five minutes per three or four scoops got the skins off really well. I had to rub them with my hands before putting them in a bowl afterwards, because it did leave them covered in loose little flakes of skin.

    They didn’t end up overly brown either, so maybe it’ll work for you next time! I have a gas oven, and it tends to run a little bit low, so I’m guessing it was more like 340 or 345.

    Reply
  5. Suzie Ridler says

    February 17, 2012 at 4:53 pm

    Oh interesting ladymiranoy! A cooler oven and rubbing them with your hands, excellent, thank you! Super helpful, I really appreciate it.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Sweet! First 2022 Holiday President's Choice Insider's Report product review is up! Olives and cheese? Yes please!

Search Suzie the Foodie

I Am Alive!

I Am Alive!

It has been over a decade and my time as Suzie The Foodie is over! Thanks for all the love and support and remember, do not NOT feed the trolls. ~ Suzie The Foodie

Save $25 On A Magical Butter Kit!

Save $25 On A Magical Butter Kit!

Not only can you save $25 on a Magical Butter Kit with this coupon you help support me and my site when you purchase one!

Want a big discount on your purchase? Use the coupon code "SUZIE” when you check out!

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Super fast and delicious soup made in the Instant Pot and saved my bacon!

My WordPress Guru

Special thanks to my WordPress Guru and long-time friend Mike D. Without your help, this website would not have been possible.

Copyright © 2023 · Metro Pro Theme on Genesis Framework · WordPress · Log in