Candied Hazelnuts

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Ingredients:
1 1/2 cups dry roasted hazelnuts
   (Trader Joe's)
3/4 cup sugar
1 Tablespoon butter
5 Tablespoons water

Preparation:
In a non-stick skillet (I use my copper colored pan for induction cooking), place sugar, butter and water.  Cook on medium heat until the sugar starts to carmelize and turn brown.  Add hazelnuts and cook until sugar turns slightly darker.  Sometimes the sugar crystalizes.  You must keep cooking until all the sugar has melted again.

Quickly pour out onto a buttered cookie sheet.  Separate nuts immediately using two forks.  Some may clump together.  Usually you can break them apart when they cool.

Enjoy!

Variation:
You can use different types of nuts.  Choose your favorite.

History:
I needed to caramelize some walnuts for Jason's Spinach Salad.  I needed some nuts for practice and had a bag of hazelnuts in the freezer.  They worked very well and both Mike and I enjoyed them as a snack.