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Candied Hazelnuts

These candied hazelnuts make a sweet and salty bar snack or salad topping.

Get the Recipe for Lectin Free Gourmet Candied Hazelnuts

Make the most delicious candied hazelnuts without the sugar or bad fats. These delicious sweet and salty nuts are packed with brain-healthy nutrients and won’t destroy your gut. Enjoy them as a snack on their own, or add them to your favorite salad for an extra dimension of crunch and flavor. Read on for the simple 4-ingredient recipe.


Why Hazelnuts?

Do you love hazelnuts? Me too! That’s why I could not resist sharing my easy recipe for toasted candied hazelnuts.


Did you know hazelnuts, also called filberts, are a great source of vitamin E? We need this essential nutrient for hair, skin and nails. Finding vitamin E naturally is best, and hazelnuts are one of the richest natural sources of vitamin E.


Hazelnuts can also help with digestion, support heart health, prevent cancer, strengthen bones, reduce inflammation, boost immunity, enhance brain function, regulate blood sugar, and improve fertility.


WOW! This tiny tree nut packs a powerful punch! Dr Gundry suggests eating 1/2 cup of nuts daily. And hazelnuts are on the Gundry YES list.


How to Make Candied Hazelnuts

To make this nutritious treat, start with raw hazelnuts. Buy organic if you can, but remember Dr Gundry’s guideline: if you remove the peel or shell, organic isn’t crucial. So non-organic nuts that have the shell removed before eating don’t have high levels of pesticides like the “dirty dozen” danger foods like strawberries and leafy greens.


We Use Non-GMO Allulose to Make Our Candied Hazelnuts

For our healthy candied hazelnut recipe, we swap insulin-spiking sugar for non-GMO allulose. Allulose is a rare sugar found naturally in foods like figs. It has virtually no effect on your blood sugar. Allulose tastes and behaves like real sugar in recipes. Be sure to find allulose made from a non-GMO source.


Let’s Make Candied Hazelnuts!

 

The Recipe


LFG Candied Hazelnuts

1/4 Cup Grassfed Ghee

1 Cup Allulose Granules

2 Cups Raw Hazelnuts

1/2 teaspoon Coarse Salt


Step 1: Melt fat and sweetener

In a large skillet (I use a Le Creuset cast iron, enameled skillet), add ghee and allulose. Heat on medium flame while stirring until melted together.


Step 2: Pan toast and candy hazelnuts

Into the melted mixture, add hazelnuts. Stir until all the hazelnuts are well coated.


Step 3: Cool and season hazelnuts

Turn candied hazelnuts onto a plate to cool. Sprinkle with salt and allow to cool completely before eating.


Separate the nuts, and serve in a fancy Tiffany bowl as a bar snack. Or crush them coarse snd sprinkle onto salads.


ENJOY!






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