When we stroll through the fairs or popular festivals of our country, it is almost impossible not to get carried away by that sweet and unmistakable aroma that floats in the air. We're talking about candied nuts, a delicacy that, although very famous with almonds in areas like Andalusia In Briviesca, hazelnuts reach a spectacular level of flavor when they are used, especially those with a protected designation of origin.
This sweet treat is not just a candy, but a widespread tradition In places like Tarragona, Valencia, or Navarra. Making them at home is easier than it seems, although it requires a little patience and attention to prevent the sugar from burning and ensure the nuts are perfectly coated in that shiny, crunchy layer we love so much.
Ingredients necessary for success
To achieve professional results, the proportions are fundamental. In a standard recipe, the following are typically used: 100 grams of hazelnuts (preferably raw and with skin to retain more flavor) and the same amount of sugar, that is, 100 grams. To combine these elements, add about 35 ml of water.
If you prefer to make a more generous amount, you can use a measurement based on cups: 3 cups of nuts2 cups of sugar and 1 cup of water. This ratio is ideal if you're looking to prepare a large tray to share with your family. It's important to note that, although hazelnuts are the star ingredient, this method works wonderfully with cashews, peanuts or sunflower seeds.
The step-by-step manufacturing process
The secret begins by heating the water and sugar together in a pan or paella pan. We must wait for the mixture to melt and reach a certain consistency. whitish toneAt that precise moment, we add the raw hazelnuts to the heat. From here on, the key is to keep stirring with a wooden spoon or spatula to prevent the sugar from sticking to the pan.
During cooking, you'll notice that the sugar starts to crystallize as the water evaporates. It's normal for the fruit to look whitish and loose for a moment. If you see that the mixture is heating up too quickly, you can remove the paella pan from the heat for a few seconds and then put it back on to control the temperature and prevent the sweet from turning bitter.
The final step comes when the sugar melts again and begins to brown. We must remove the mixture from the heat just as it has reached the desired caramel colorTo prevent them from sticking together, it is essential to immediately spread them out on baking paper or a kitchen surface, making sure they are well separated while they cool.
Other variations and add-ons
If you're feeling creative, you can go beyond simple candied nuts. A delicious option is to make a hazelnut and chocolate cream Homemade. To make it, you need to grind 400g of raw hazelnuts until you get a creamy paste where the nut releases its own oils. To this, add chocolate melted in a double boiler, a pinch of salt, and honey to taste until you achieve a homogeneous and natural mixture.
As for storage, once the candied hazelnuts are completely cool, it's best to keep them in a airtight glass jarThis will prevent ambient humidity from softening the sugar and allow them to stay crunchy for much longer, provided they are stored in a cool, dry place.
For those who are mindful of their diet, it's worth noting that this recipe is naturally vegansince it does not require dairy or animal products. In nutritional terms, it is a food with a high energy contentIt is rich in healthy fats from the nuts and carbohydrates due to the sugar, so it is recommended to enjoy it as an occasional treat.
Achieving the exact sugar level and the right temperature allows you to transform simple nuts into a irresistible homemade sweet, maintaining the essence of traditional fairs in the comfort of our own kitchen.
