Sweet, crunchy, and full of cozy fall flavor, these Maple Candied Hazelnuts are an easy treat to make at home. Perfect for snacking, sprinkling over desserts, or sharing as a homemade gift, they're naturally sweetened with maple crystals and spiced with cinnamon for a delicious caramelized finish.
These candied nuts are so simple to make, yet taste and look indulgent. What I love most about them is that, like my Healthy Candied Pecans, they are made with good-for-you ingredients and my favorite refined-sugar-free sweetener, maple crystals. Not only is it packed with antioxidants, it's also what gives these nuts that amazing maple taste.
It all comes together in just minutes, and the crispy coating makes each nut taste like a little celebration. They look beautiful on any holiday table, but you can also easily sprinkle them over oatmeal (psst...try it with my Creamy Hazelnut Steel Cut Oats), desserts, or enjoy straight from the snack bowl. It's a snack that's as fun to make as it is to eat.
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Ingredients To Make Easy Candied Hazelnuts:
- Blanched Hazelnuts: Whole, skinless hazelnuts have that perfect smooth texture and are already naturally sweet. I love the one from Wildnerness Poets, because they consistently have no bitter notes and taste delicious. All their nuts are organic, grown in the US, and are of great quality. I always stock up, especially when on sale, so I can also enjoy regularly my Creamy Homemade Hazelnut Milk.
- Maple Crystals: Another one of my Wildnerness Poets favorites. Maple crystals are a natural, unrefined sweetener made from crystallized maple sap. They're packed with antioxidants and minerals like zinc, manganese, potassium, and calcium, and are sweeter than cane sugar. Plus, a little goes a long way. But it's not just a healthier sweetener, the taste is amazing, especially to make this easy recipe.
- Cinnamon: It adds warmth and depth to the sweet coating.
- Sea Salt: It enhances the flavor of the nuts and balances the sweetness.
- Vanilla Bean Powder: It infuses a subtle, aromatic sweetness that complements the maple and spices. It adds the best vanilla flavor and is another one of Wilderness Poets' products I keep on hand. Use any leftovers to make my Vanilla Bean Cookies.
- Water: Helps dissolve the maple crystals and coat the nuts evenly during cooking.
See the recipe card for quantities.
How To Make Them:
No hot oven required. Everything comes together quickly over the stove. Let's have a look.
- 1. Warm the Nuts: Toast the blanched hazelnuts for a few minutes in a large saucepan over medium heat until fragrant.
- 2. Add the Sweet Coating: Reduce the heat slightly and stir in the rest of the ingredients.
- 3. Cook & Stir: Continuously stir the mixture as it melts and begins to coat the nuts. Keep stirring through the stages-glossy, then grainy-until the coating dries, crisps, and is no longer sticky.
- 4. Cool: Spread the candied hazelnuts in a single layer on a parchment-lined baking sheet and allow them to cool completely.
- 5. Serve or Store: Enjoy as a snack, sprinkle over desserts, or store for later.
Top Tips:
- Constant Stirring: Keep stirring as the maple coating melts and crystallizes to prevent burning and ensure every hazelnut is evenly coated.
- Single Layer Cooling: Spread the nuts in a single layer on a parchment-lined baking sheet so they can further cool and crisp.
- Timing: The crystallizing stage is key. It will go from glossy to grainy to dry. A bit of patience gives you perfect candied hazelnuts.
Variations And Substitutions:
- Nut Choice: While blanched hazelnuts are classic, you can use almonds, pecans, or even walnuts, especially if you have leftovers from making my Chocolate Chip Walnut Cookies.
- Sweetener: Maple crystals are ideal, but brown sugar or coconut sugar can work if that's what you have on hand.
- Spice Options: Swap cinnamon for pumpkin pie spice, or add a touch of cayenne for a sweet-heat twist.
- Chocolate Drizzle: Add melted dark chocolate over cooled nuts for extra indulgence.
Storage:
- Room Temperature: Store in an airtight container at room temperature for up to 2 weeks.
- Avoid Moisture: Make sure the nuts are fully cooled before storing to maintain crispness.
- Gifting Tip: Place in a jar or decorative bag for a simple, homemade gift any time of year.
Equipment Needed:
- Large Saucepan: To toast the hazelnuts and cook the maple coating evenly.
- Whisk or Wooden Spoon: For continuous stirring during the caramelizing and crystallizing stages.
- Parchment-Lined Baking Sheet: For spreading the candied hazelnuts in a single layer to cool.
- Spatula: To transfer nuts to the baking sheet and break up any clusters.
- Airtight Container: For storing the finished candied hazelnuts at room temperature.
Recipe FAQs:
Blanched hazelnuts give a smooth, even coating, but you can use raw hazelnuts with skins on. The texture will be slightly different, but still delicious. Note that the skins add a mild, slightly bitter note, but it can complement the sweet maple coating. So using raw hazelnuts with skins is fine if you don't mind a more rustic look and slightly different texture, but blanched hazelnuts are preferred for a classic, uniform candied finish.
Absolutely! Simply let groups of coated nuts stick together as they cool for nut clusters.
Absolutely! Just increase the ingredients proportionally and use a larger saucepan to ensure even coating.
Yes! They make a simple, elegant, and delicious homemade gift. Let the nuts cool completely, then place them in a decorative jar, tin, or bag. Tie with a ribbon and include a label with the flavor and date. They stay crisp for up to 2 weeks at room temperature, making them perfect for holidays, birthdays, or New Year celebrations.
More Amazing Vegan Hazelnut Recipes To Try Next:
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If you try this Easy Maple Candied Hazelnuts Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Easy Maple Candied Hazelnuts
Ingredients
- 3 cups blanched hazelnuts
- 1 cup maple crystals
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon vanilla bean powder
- ¼ cup water
Instructions
- Add the hazelnuts to a large saucepan over medium heat. Warm for 1-2 minutes until fragrant.
- Reduce heat slightly and add the maple crystals, water, cinnamon, sea salt, and vanilla bean powder.
- Stir continuously as the mixture melts and begins to coat the hazelnuts.
- Keep stirring as the coating thickens and turns glossy, then grainy, and finally dry and crisp. This takes about 10-15 minutes total. (The crystallizing stage is what makes them candy.)
- Once the nuts are evenly coated and no longer sticky, remove from heat and spread onto a parchment-lined surface to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
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