Candied Hazelnut Topping

The topping can share the oven with the pie as it bakes. You can use the candied nuts as a topping for other desserts, too.
By / Photography By Naomi Henry | September 15, 2014


Preheat oven to 375°.

Stir cream, sugar, vanilla and salt over medium heat until sugar is dissolved. Remove from heat and stir in hazelnuts. Spread mixture evenly on parchment-paper-lined baking sheet.

Bake on the lowest rack for 13–15 minutes, until the caramel bubbles and turns medium brown.

Remove from oven and cool on a wire rack. When fully cooled, coarsely chop.

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Chocolate Hazelnut Pumpkin Pie

This recipe comes courtesy of Naomi Henry, who notes that this pie has a strong pumpkin flavor – which will delight pumpkin pie traditionalists – and a gourmet twist with the addition of hazelnut and ...


  • 4 tablespoons cream
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla
  • 1 pinch salt
  • 1 cup hazelnuts
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