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These candied hazelnuts are sweet, crunchy, and a little bit spicy. The kind of snack that disappears fast.
This easy candied hazelnuts recipe starts with roasted Oregon hazelnuts coated in powdered sugar, cinnamon, and a touch of cayenne for a perfect mix of sweet and heat. Much like my candied pecans, they’re just as good sprinkled over salads and desserts as they are eaten straight from the pan.
Reasons You’ll Want to Make Them
If you’ve ever wondered how to make candied hazelnuts that actually taste better than store-bought, this recipe is it. The flavor hits that perfect balance of sweet, nutty, and slightly spicy.
They’re quick to make, use simple ingredients, and are versatile enough for everything from an elegant hazelnut dessert topping to a festive gift jar of spiced hazelnuts. I love keeping a batch around during the holidays to toss on salads or just grab by the handful.
What You’ll Need To Make Them
The complete recipe with ingredient quantities is listed in the recipe card below, but here is a quick summary.
- Start with fresh or roasted hazelnuts; Oregon-grown if you can find them.
- Powdered sugar creates the candy coating, while cinnamon and cayenne turn this into a flavorful spiced hazelnuts recipe.
- Kosher salt balances everything and makes the sweetness pop.
Together, these ingredients make an irresistible batch of seasoned roasted hazelnuts that smell as amazing as they taste.
How to Make Candied Hazelnuts
This is an overview with step-by-step photos. Full ingredients and instructions are in the recipe card below.
- Begin by roasting the hazelnuts until fragrant, then rubbing off as much skin as you can.
- Coat them with water and toss in a powdered sugar and spice mixture until fully covered.
- Spread the nuts on a parchment-lined baking sheet and bake again until the sugar caramelizes and turns crisp.
- Once cooled, you’ll have perfectly crunchy, sweet-spicy candied hazelnuts ready to snack on or sprinkle over desserts like my eggnog cupcakes.
Substitutions and Variations
This candied hazelnut recipe is flexible and easy to tweak.
• Skip the cayenne for a purely sweet version.
• Add a bit of nutmeg or cardamom for extra warmth.
• Try using almonds, pecans, or walnuts with the same coating.
• For a holiday twist, add a splash of vanilla extract before baking.
The Best Way to Eat Candied Hazelnuts
These nuts go far beyond snacking. They elevate everything they touch.
• Toss into a kale salad with goat cheese.
• Sprinkle over chocolate mousse or ice cream.
• Use as a crunchy layer on cakes or cupcakes.
• Package them in jars for a homemade holiday gift.
Leftovers and Storage
Let the candied hazelnuts cool completely before storing in an airtight container. They’ll stay fresh for up to two weeks at room temperature.
Avoid refrigerating or freezing. They can absorb moisture and turn sticky.
Learn From Me
I’ve made this candied hazelnuts recipe more times than I can count, and here’s what I’ve learned.
Roast the nuts first for deeper flavor, and don’t skip the second bake; it’s what gives them that shiny, caramelized finish.
A fine dusting of sugar before baking helps them candy evenly.
Just be warned: they’re dangerously addictive, so double the batch if you plan on sharing.
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Ingredients
- 1 cup hazelnuts
- 1/2 cup confectioners sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- 1 teaspoon Kosher salt
Instructions
- Preheat the oven to 350°F.
- Place 1 cup hazelnuts in an oven safe dish and roast for 20 minutes. Transfer to a towel and rub away as many skins as you can.
- In a bowl, cover the hazelnuts with water. Transfer to a sieve and shake out the water.
- In another bowl, combine the 1/2 cup confectioners sugar, 1/2 teaspoon cayenne pepper, 1/2 teaspoon cinnamon, and 1 teaspoon Kosher salt.
- Add the hazelnuts and toss. Transfer to a sieve to shake off the excess coating.
- Arrange the hazelnuts on a parchment paper lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the hazelnuts are golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these to top a thanksgiving salad and I wish I’d looked up guidance on using confectioners sugar for candying nuts. There’s a reason you usually see recipes using maple syrup or white sugar to make a syrup, and why many don’t recommend powdered sugar. For one thing, depending on the product, you may have corn starch mixed in which can burn before the sugar caramelizes. Even if it successfully hardens, the result is more granular and less like a smooth glossy shell. I followed the instructions exactly and half of the nuts caramelized and the other half stayed white and powdery- all got the same amount of water bath and the same coating in sugar. The nuts would have burned before the sugar browned. I will say for the few nuts that turned out, the seasoning was well balanced and tasty.