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Candied Hazelnuts

These roasted Candied Hazelnuts are perfectly sweet with a spicy kick. Good for snacking, or an excellent addition in salads or desserts. See our Farm Salad recipe.

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  • 1.Preheat the oven to 350° F.
  • 2.Place hazelnuts in an oven safe dish and roast for 15 minutes.
  • 3.Wrap the hot nuts in a dish towel and let them sit for about 5 minutes. Then rub the nuts in the towel to remove as many skins as you can. (Note: towel may stain, so choose one with that in mind!)
  • 4.Put the hazelnuts in a bowl and cover them with water. Then transfer to a sieve and shake out the water.
  • 5.In another bowl, combine the confectioners' sugar, cayenne, cinnamon, and 1/2 teaspoon of salt.
  • 6.Add the hazelnuts and toss. Transfer to a sieve and shake off the excess coating.
  • 7.Arrange the hazelnuts in a single layer on a parchment lined baking sheet. Bake for 10 to 12 minutes, until the sugar is lightly caramelized and the hazelnuts are golden.


  • 1/2 cup hazelnuts
  • 1/8 cup confectioners' sugar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon kosher sea salt, fine