CANDIED HAZELNUTS

These tasty nut things are so so easy to make. The weather has been so merciful to us that I didn’t want to spend ages in the kitchen, melting in front of the oven or on the hob to prepare some cake or cream or ganache or baked stuff. I’d rather go to the park with all my friends and enjoy the sun and drink lemonade and be merry.

No, I’m only joking. I’m munching on these whilst watching Masterchef with the curtains down and the company of my only friend Calvin the yak. Living the dream.

  

Notes: If your hazelnuts aren’t already blanched, there’s a super quick and easy way of doing it: boil them in water and bicarbonate of soda for a couple of minutes and then put them in a bowl of cold water. The skins will peel off like magic. Here’s some American woman explaining how to do it.

CANDIED HAZELNUTS

100g (1 cup) hazelnuts, blanched

50g (1/4 cup) soft brown sugar

1 tablespoon margarine

Start by toasting the hazelnuts: heat a frying pan on medium-high heat, then add the hazelnuts. Cook for about 10 minutes, stirring frequently until they turn golden brown. Set aside in a bowl.
Now place sugar and margarine in the hot pan and stir together. Add the hazelnuts and stir until the melted sugar and margarine are fully coating them, then cook for a further 4-5 minutes or until they turn dark golden brown. Transfer the hazelnuts onto a plate or tray lined with greaseproof paper, making sure they don't get all stuck to each other, and let them cool.