Caramel Dipped Hazelnuts Recipes

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 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.

CHOCOLATE-DIPPED HAZELNUT CARAMEL SQUARES

Steps:

• Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
• Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
• Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.
• Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD: cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.

CARAMEL-DIPPED HAZELNUTS (MARTHA STEWART)

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.

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.