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Candied Hazelnuts

Photo: Greg Dupree
Active time 10 mins
Total time 1 hr

Serves 20 (serving size: about 1/4 cup)

Use these nuts in both sweet and savory dishes. Top a tart for a cinnamony sweet and crunchy finish, or crack them and sprinkle over chicken salad. They’re good on their own, and you can change the flavor to suit many tastes. In place of cinnamon, try a little garam masala for an Indian-spiced version or pumpkin pie spice to play up the autumn season. You can also add a tiny bit of ground red pepper to any of these flavor combos to add a spicy kick. The nuts make a great hostess gift or the perfect treat to include in a care package sent during college final exam season.


  • 1/2 cup packed brown sugar
  • 1 large egg white, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 12 ounces blanched or raw hazelnuts (about 3 cups)

Nutrition Information

  • calories 132
  • fat 10.6 g
  • satfat 0.8 g
  • monofat 7.9 g
  • polyfat 1.4 g
  • protein 3 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 62 mg
  • calcium 26 mg
  • sugars 6 g
  • Est. Added Sugars 5 g

How to Make It

  1. Preheat oven to 250°F.

  2. Whisk together brown sugar, egg white, salt, vanilla, and cinnamon in a large bowl. Add nuts; toss to coat. Spread nut mixture in a single layer on a parchment paper-lined baking sheet. Bake at 250°F until crisp and toasted, about 50 minutes, stirring every 15 minutes. Remove from oven; cool completely. Store nuts in an airtight container up to 1 week.