Noccioline Caramelized Hazelnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Spread the hazelnuts in a single layer on the baking sheet and roast for about 10-12 minutes, or until they are fragrant and lightly toasted. Keep an eye on them to prevent burning.

3. Once roasted, transfer the hazelnuts to a clean kitchen towel and rub them together to remove the skins. Don't worry if some skin remains.

4. In a medium-sized saucepan, combine the sugar, water, and a pinch of salt over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture come to a boil.

5. Allow the sugar mixture to cook undisturbed until it reaches a deep amber color, swirling the pan occasionally to ensure even cooking. Be careful not to let it burn.

6. Once the caramel has reached the desired color, immediately remove the saucepan from the heat and add the toasted hazelnuts. Quickly stir to coat the hazelnuts evenly with the caramel.

7. Working quickly, pour the caramelized hazelnuts back onto the parchment paper-lined baking sheet, spreading them out in a single layer.

8. Let the Noccioline cool completely at room temperature. The caramel will harden as it cools, creating a crunchy coating on the hazelnuts.

9. Break apart any clusters of hazelnuts and transfer the Noccioline to an airtight container for storing or packaging as gifts.