Source: Dundee Hazelnuts & The Oregon Hazelnut Industry
Internet address: http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/
10 Oregon hazelnuts, toast and rub off skins or leave skins on
1/2 cup sugar
1/2 cup water
Skewer each nut on a wooden or metal skewer. In a small saucepan over medium heat, dissolve 1/2 cup sugar in 1/2 cup water. Cover and bring to a boil, cook for 4 to 5 minutes. Uncover, but do not stir. Wash sugar crystals from the sides of the pan with a wet pastry brush. Continue to cook without stirring until syrup is a medium dark amber color. Remove from heat and quickly dip each skewered nut in the syrup. Prop skewer so the nuts can drip and harden. Snip off any caramel tails that may have formed. Store in airtight container. Can be used as a garnish for cakes and desserts.
Categories: Can
Internet address: http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/
10 Oregon hazelnuts, toast and rub off skins or leave skins on
1/2 cup sugar
1/2 cup water
Skewer each nut on a wooden or metal skewer. In a small saucepan over medium heat, dissolve 1/2 cup sugar in 1/2 cup water. Cover and bring to a boil, cook for 4 to 5 minutes. Uncover, but do not stir. Wash sugar crystals from the sides of the pan with a wet pastry brush. Continue to cook without stirring until syrup is a medium dark amber color. Remove from heat and quickly dip each skewered nut in the syrup. Prop skewer so the nuts can drip and harden. Snip off any caramel tails that may have formed. Store in airtight container. Can be used as a garnish for cakes and desserts.
Categories: Can
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