Glace Hazelnuts Recipe - Cooking Index
Glace Hazelnuts Recipe - Cooking Index
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 cup | 59ml | Water |
| 1 teaspoon | 5ml | Light corn syrup |
| Or | ||
| 1/8 teaspoon | 0.6ml | Cream of tartar |
| 3/4 cup | 177ml | Oregon hazelnuts |
Coat 2 sheets of wax paper heavily with butter and set aside.
In a small saucepan, combine sugar, water and corn syrup. Stir over medium heat until sugar dissolves and mixture boils. Cover for 2 to 3 minutes, then uncover and stir in hazelnuts. Continue cooking without stirring until mixture begins to turn a rich brown.
Immediately pour hazelnut mixture into a sieve held over one sheet of buttered paper.
Quickly shake sieve several times to drain excess syrup from hazelnuts, then turn hazelnuts out onto remaining sheet of buttered paper. Quickly separate hazelnuts with a fork. Cool.
Lift from paper and store in covered container.
Use for garnishing cakes or other desserts, add to a cookie assortment or serve as candy.
Source:
Jo Anne Merrill
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