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Candied Hazelnuts

In a medium to small-sized skillet, melt butter with the brown sugar.
Add 3/4 cup of toasted and chopped hazelnuts and cook for about 3 minutes, stirring fairly constantly, until the sugar caramelizes around the nuts are a rich golden-brown. Careful not to burn.
Remove to waxed paper or aluminum foil and separate the nuts so they won't stick together when they are cooled. Can be prepared several days ahead and stored in a covered container.

Crunchy Red And Green Coleslaw Wth Candied Walnuts

Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.

Beet, Hazelnut & Crispy Sage Salad From The Savvy Cook

edium heat and add the hazelnuts. Toast for 1 minute, then

Chocolate Hazelnut Cake With Candied Pecans

andled pecans.
For the Candied pecans: Line a baking sheet

Toasted Hazelnuts

p around the still-hot hazelnuts and wrap them up like

German Hazelnut Torte Recipe

nd creamy.
Fold in hazelnuts, flour, and almond flavoring.

Green Beans With Browned Butter And Hazelnuts

eat. Add the hazelnuts and toast the hazelnuts until the skins are

Dates Stuffed With Hazelnuts And Chocolate

3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and

Mandarin Orange Salad With Caramelized Hazelnuts

llow to marinate.
Carmelized Hazelnuts: In cast iron skillet over

Tray Baked Meringue W Pears, Cream, Toasted Hazelnuts, Chocolate

he same time bake the hazelnuts on a separate tray in

Candied Jalapeno Rollups

t will overpower the entire recipe.
Mix all ingredients except

Chocolate Chestnut Cake With Hazelnuts And Chestnut Cream Glaze

anilla until blended. Stir in hazelnuts and chestnut puree until blended

Salmon Salad With Toasted Hazelnuts And Tarragon

Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
Toast hazelnuts in the preheated oven until golden brown, about 10 minutes. Rub hot hazelnuts using a clean dishtowel to remove skins. Cool for 5 minutes. Chop.
Combine hazelnuts, salmon, mayonnaise, Greek yogurt, red bell pepper, carrot, celery, hard-boiled eggs, onion, parsley, Dijon mustard, tarragon leaves, lemon juice, garlic salt, salt, and habanero pepper in a large bowl.

Almond-Hazelnuts Biscotti

Mix together all ingredients, except almonds and hazelnuts. Add almonds and hazelnuts.

Rare Sour Cream Fudge Recipe

inutes).
Stir in the candied cherries and walnuts and quickly

Warm Brussels Sprout Salad With Hazelnuts And Cranberries

inutes.
Cook and stir hazelnuts in a skillet over medium

Turkish Hazelnuts

In a large shallow baking pan, toast hazelnuts in 325\u00b0 oven, 15 minutes, stirring occasionally.
Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff.
Fold in toasted hazelnuts.
Melt butter in same pan; spread nut mixture on top.
Bake 30 to 40 minutes at 325\u00b0 or until nut are browned and butter is absorbed.
Stir nuts thoroughly every 10 minutes during baking.

Sweet Potatoes With Roasted Hazelnuts

Wash potatoes in cold water and cut off root ends. Place on sheet of aluminum foil or in a shallow baking pan in a 400 degrees F oven and bake until tender, 40-45 minutes.
While potatoes bake, thinly spread sliced or flaked hazelnuts on a shallow pa and place on top rack of oven.
Roast about 15 minutes or until golden brown, stirring 3very 5 minutes.
To serve, make a slit in the baked sweet potatoes and fill with hazelnuts and melted butter.

Green Beans With Toasted Hazelnuts

Place hazelnuts in small nonstick skillet.
Stir over medium heat until lightly toasted, about 8 minutes.
Sprinkle with salt and set aside.
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain. (Can be made up to 2 hours ahead. Let beans stand in colander.).
Melt butter in same pot over medium-high heat.
Add beans and vinegar; toss to coat and heat through, about 2 minutes.
Season with salt and pepper.
Transfer to serving bowl.
Sprinkle with hazelnuts.

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