Hazelnut Honey Candy
A rustic Greek-inspired confection of toasted hazelnuts bound in a deep, caramelized honey syrup. Chewy, nutty, and intensely sweet, this candy is surprisingly simple to make at home.
- Total time
- 50 min
- Servings
- 12
- Calories
- 180
- Protein
- 3g
Ingredients
- 1.5 cups hazelnuts
- ½ cup honey
- ¼ cup sugar
- 1 tbsp lemon juice
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 350°F. Spread the 1.5 cups hazelnuts on a baking sheet and toast until fragrant and skins begin to crack, about 10 minutes. Wrap in a kitchen towel and rub to remove most of the skins; set aside.
- 2
Line an 8x8-inch pan with parchment paper. In a heavy saucepan, combine the 0.5 cup honey, 0.25 cup sugar, 1 tbsp lemon juice, and 0.25 tsp salt. Stir over medium heat until the sugar dissolves, about 2 minutes.
- 3
Increase heat to medium-high and bring the syrup to a boil. Cook without stirring, swirling the pan occasionally, until the syrup reaches 300°F on a candy thermometer (hard-crack stage), about 8–10 minutes. The syrup will be deep amber and smell caramelized.
- 4
Remove the pan from heat and immediately stir in the toasted hazelnuts. Work quickly but carefully—the mixture will be very hot. Stir until all nuts are coated, about 1 minute.
- 5
Pour the mixture into the prepared pan. Using a spatula or a piece of parchment, press it into an even layer about 1/2-inch thick. Let cool at room temperature until firm, about 30 minutes.
- 6
Once set, lift the candy out using the parchment. Use a sharp knife to cut into squares or bars. Store in an airtight container at room temperature for up to 2 weeks.
Tools you’ll need
- Baking sheet
- Heavy saucepan
- Candy thermometer
- 8x8-inch pan
- Parchment paper
- Sharp knife
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