Reviews (2)
Add Rating & Review
47 Ratings
5 star values:
4
4 star values:
2
3 star values:
18
2 star values:
19
1 star values:
4
Martha Stewart Member
Rating: Unrated
01/31/2014
A hint to keep the sugar from crystallizing again is to put in 1/8 tsp. of cream of tartar or lemon juice before boiling.
Martha Stewart Member
Rating: 5 stars
02/14/2012
These were very easy to make and look fantastic! I can't wait to put them on the cake as the finishing touch. I used toothpicks because I didn't have wooden skewers and they worked great. The candied hazelnuts are a great, simple way to make a desert stand out and look fancy.
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Gallery
Candied Hazelnuts for Darkest Chocolate Crepe Cake
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes 9
Ingredients
Ingredient Checklist
9 hazelnuts, toasted and peeled
1 cup sugar
Gallery
Candied Hazelnuts for Darkest Chocolate Crepe Cake
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes 9
Gallery
Candied Hazelnuts for Darkest Chocolate Crepe Cake
Credit:
Dana Gallagher
Candied Hazelnuts for Darkest Chocolate Crepe Cake
Credit:
Dana Gallagher
Candied Hazelnuts for Darkest Chocolate Crepe Cake
Recipe Summary
Yield: Makes 9
Recipe Summary
Yield: Makes 9
Yield: Makes 9
Makes 9
Ingredients
Ingredients
- 9 hazelnuts, toasted and peeled
- 1 cup sugar
Directions
Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.
Reviews (2)
Add Rating & Review
47 Ratings
5 star values:
4
4 star values:
2
3 star values:
18
2 star values:
19
1 star values:
4
Martha Stewart Member
Rating: Unrated
01/31/2014
A hint to keep the sugar from crystallizing again is to put in 1/8 tsp. of cream of tartar or lemon juice before boiling.
Martha Stewart Member
Rating: 5 stars
02/14/2012
These were very easy to make and look fantastic! I can't wait to put them on the cake as the finishing touch. I used toothpicks because I didn't have wooden skewers and they worked great. The candied hazelnuts are a great, simple way to make a desert stand out and look fancy.
Reviews (2)
Add Rating & Review
47 Ratings
5 star values:
4
4 star values:
2
3 star values:
18
2 star values:
19
1 star values:
4
Add Rating & Review
47 Ratings
5 star values:
4
4 star values:
2
3 star values:
18
2 star values:
19
1 star values:
4
47 Ratings
5 star values:
4
4 star values:
2
3 star values:
18
2 star values:
19
1 star values:
4
47 Ratings
5 star values:
4
4 star values:
2
3 star values:
18
2 star values:
19
1 star values:
4
- 5 star values:
- 4
- 4 star values:
- 2
- 3 star values:
- 18
- 2 star values:
- 19
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
01/31/2014
A hint to keep the sugar from crystallizing again is to put in 1/8 tsp. of cream of tartar or lemon juice before boiling.
Martha Stewart Member
Rating: 5 stars
02/14/2012
These were very easy to make and look fantastic! I can't wait to put them on the cake as the finishing touch. I used toothpicks because I didn't have wooden skewers and they worked great. The candied hazelnuts are a great, simple way to make a desert stand out and look fancy.
Martha Stewart Member
Rating: Unrated
01/31/2014
A hint to keep the sugar from crystallizing again is to put in 1/8 tsp. of cream of tartar or lemon juice before boiling.
Rating: Unrated
Rating: 5 stars
02/14/2012
These were very easy to make and look fantastic! I can't wait to put them on the cake as the finishing touch. I used toothpicks because I didn't have wooden skewers and they worked great. The candied hazelnuts are a great, simple way to make a desert stand out and look fancy.
Rating: 5 stars
All Reviews for Candied Hazelnuts for Darkest Chocolate Crepe Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Candied Hazelnuts for Darkest Chocolate Crepe Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
