Candied Hazelnuts

16 full, round hazelnuts, toasted and peeled
1 cup sugar
1/4 cup water

Clean off any extra skin the hazelnuts may have on them by rubbing them with a clean cotton towel. Thread each hazelnut onto the tip of a long wooden skewer and set aside.

Stand the skewered hazelnuts up in a drinking glass at this point to gather them all up.

Place a cutting board or marble board along the edge of a countertop. It needs to be heavy enough to slip the toothpicks under. Then set a baking sheet with parchment paper below where the caramel will be dripping (either on a stool or on the floor).

Cook the sugar and water in a heavy bottomed medium saucepan over medium heat, stirring occasionally, until the sugar dissolves.

Continue to cook the sugar, without stirring, until the syrup comes to a boil. Wash the sides of the pan down with a wet brush to prevent crystals from forming. Let the syrup boil until it turns light brown in color, about 5 minutes; remove from heat. Let the syrup sit until slightly cooled, about 8 to 10 minutes.

Dip one of the skewered hazelnuts into the cooled syrup, coating the hazelnut completely, and let the excess syrup drip back into the pan. When the dripping syrup becomes a thin string, secure the dry end of the skewer under the cutting board. Let the caramelized sugar drip from the hazelnut onto the baking sheet you’ve set up.

Repeat with remaining hazelnuts. Let the candied hazelnuts stay there until the syrup has hardened, at least 5 minutes. Carefully remove skewers from under the cutting board, and garnish your dessert with them.

These beauties will lose their crunch if left in a humid environment. If making ahead, store in an airtight container in a dry location.

Recipe inspired by lifecurrentsblog.com