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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
 
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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.
Author:
Recipe type: Sweets, Ice cream topping
Serves: 250g
Ingredients
  • 250g Hazelnuts, lightly crushed, without skin
  • 500g Rapadura
  • 500g Water
Instructions
  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

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I adore hazelnut syrup in my coffee. It’s almost a weakness. It’s definitely a craving. I sometimes crave it. I’ll drive out of my way to pick up a hazelnut coffee at Starbucks. But the problem is, I don’t think they’re very good for you! In fact, whenever I haven’t had one in a while, and then I drink one, I can ‘feel’ the chemicals sticking at the back of my throat.

I’ve recently learned to make my own hazelnut syrup and since then, I’ve not looked back.

Ironically, since I have been drinking my homemade syrup, I’ve twice had occasion to try my old favourite and you know what? I don’t like it anymore! I find it overly sweet, and I find that chemical taste really prominent in the back of my throat now.

This recipe uses Rapadura in place of sugar, so while it’s still quite calorific, it doesn’t have the highs and lows of adding sugar to your coffee.

I made these in my Thermomix®, but the recipe below is very easy to adapt to even basic kitchen equipment, you may just take a little longer.

Also, with the leftover nuts you can make gorgeous crystallised hazelnuts.

Fun Fact: This recipe, based on RRP, for organic ingredients, cost me £5.49 for just under 1 litre. My Starbucks favourite used to cost me £3.75 for 375ml.

5.0 from 1 reviews
Home Made Hazelnut Syrup
 
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Author:
Recipe type: Drinks, Sauces, Deserts
Serves: 1 litre
Ingredients
  • 500g Rapadura
  • 500g water
  • 250g Hazelnuts
Instructions
  1. Preheat the oven to 160C/320F
  2. Roast the hazelnuts until they are just starting to colour, and you can smell their warm aroma.
  3. Remove from oven and turn off.
  4. Place hazelnuts in the Thermomix® bowl on reverse speed 1 for about a minute. The skins should come off pretty easily. (If you don't have a Thermomix®, or you need to remove more skin, agitate the nuts between two dishclothes.
  5. Separate the skins
  6. Place the hazelnuts back in the bowl and whiz for 5 seconds on speed 4. You want them broken up, but NOT powdered or turned to flour. Without a Thermomix®, you can do this with a rolling pin.
  7. Place the Rapadura and water in the bowl/a large pot and bring to the boil. Add the hazelnuts and leave to boil until the mixture has reduced by about 25%
  8. You will need to stir it regularly to make sure it doesn't burn. If you're using a Thermomix®, just keep it on speed 1.
  9. Once it's reduced, strain to remove the nuts, and put them aside for crystallised hazelnuts. Strain again to remove smaller nuts, and pour into the container you'll be keeping it in. Leave to cool before refrigerating.
  10. If you taste it straight away you'll be disappointed by how mild it tastes. Leave for about 24 hours before having your first sip of real hazelnut syrup. You won't be disappointed.