Candied Hazelnuts

Ingredients

• 1 1/2 cups whole hazelnuts
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon water
• 1 tablespoon butter
• 1/2 teaspoon cinnamon
• Pinch of nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
2. Place hazelnuts in a separate baking sheet. Bake until skins are peeling off, 15-18 minutes.
3. Working in batches, rub roasted hazelnuts between a damp kitchen towel to remove skins. (Skins may stain so use a dark towel or one you don't mind staining.) Rinse nuts under water to remove any flakes.
4. Add hazelnuts, brown, and white sugar to a saucepan along with the 1 tablespoon water. Set over medium-high heat and stir in a folding motion, taking care not to get sugar on the sides of the pan above the nuts. If sugar crystallizes on the sides of the pan, use a wet pastry brush to remove, but do not scrape sugar in or remaining mixture will seize up.
5. Add butter, cinnamon, nutmeg, and salt and stir. Attach a candy thermometer to the pan and cook until you reach 290°F. Immediately remove from heat, stir in vanilla, and spread nuts out on prepared baking sheet.
6. Use two forks to separate the nuts, then let cool and harden. Enjoy!