Crystallised Hazelnuts

20130504-200906.jpg There are few things in a kitchen that bother me quite as much as waste. And when the item about to be wasted is an expensive one, like hazelnuts, it bothers me even more. So, when you’ve made Hazelnut Syrup and strained the nuts off, rather than binning them: turn them into Crystallised Hazelnuts.

Because they’re made with Rapadura they’re not as bad for you as they would be with normal sugar, but they can also be made with normal sugar. I just prefer it this way.

You can keep these on hand for a light nibbley snack, they are so good, or you can use them as an ice cream topping, which is delicious. Try it with home made ice cream or frozen yogurt.

They add a perfect crunch and are simply delicious.

I must admit I’m not sure about the nutritional value after having been boiled for almost an hour and then dried out, and covered in sweet Rapadura, but it’s great.  And a fabulous way to make sure there’s no wastage.

Crystallised Hazelnuts
Prep time
Cook time
Total time
I'm sure you can make these just on their own, but if you've gone to the trouble of boiling them in Rapadura or sugar, you may as well make syrup with the bit you pour off, then make this delicious snack.
Recipe type: Sweets, Ice cream topping
Serves: 250g
  • 250g Hazelnuts, lightly crushed, without skin
  • 500g Rapadura
  • 500g Water
  1. Prepare as for Hazelnut Syrup.
  2. Once you filter to separate the syrup and nuts, put the syrup aside to cool.
  3. Spread the Hazelnuts over a baking tray
  4. Place in the oven at 90C /194F for 3- 4 hours until they are beautifully crystalised and crunchy and golden in colour.
  5. Use a spatula or spoon to move them around every half hour or so to make sure they don't burn.
  6. D'lish
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Home Made Hazelnut Syrup