Caramelized Hazelnut Clusters
Prep time: 
Cook time: 
Total time: 
Makes about 260g.
  • 110g unsalted hazelnuts
  • 55g (or ¼ cup) unsalted butter
  • 100g (or ⅓ cup + 2 tablespoons, packed) light brown sugar
  • ⅛ teaspoon table salt
  1. Preheat your oven to 160°C/325°F (standard oven setting).
  2. Place about 90g of the hazelnuts in a plastic sandwich bag and gently smash them with a rolling pin into smaller pieces the size of oat flakes. Add the reserved whole hazelnuts.
  3. In a small saucepan, combine the butter with the sugar and salt. Heat over low heat, stirring occasionally, until the butter has melted. Bring the mixture to a boil over medium-high heat and cook for 1 minute, stirring occasionally. Take the pan off the heat, add stir in the hazelnuts.
  4. Spread the hazelnuts onto a cookie sheet lined with baking parchment and bake for 10 minutes. After 10 minutes, give the nuts a good stir with a fork. The caramel will have melted around the nuts, but that’s fine. Just stir it all up to form clusters and leave the nuts to bake for 5 more minutes or until golden brown.
  5. Remove from the oven and stir the nuts again with a fork. Try to spread the mixture as evenly as possibly, to form bite size hazelnut clusters. Allow to cool completely.
  6. Can be stored in an airtight container for up to a week.
Recipe by The Tough Cookie at