"Categories"
Hazelnuts
Chocolate Covered Hazelnuts
Sugar-Free Covered Hazelnuts
Hazelnut Toffee
Chocolate Coated Fruits
Combination Gift Packs

Find our products
in Made in Oregon Stores

Index of Candy Recipes:
Fabulous Hazelnut Bars
Chocolate Coated Hazelnuts
Chococream Hazelnut Balls
Hazelnut Cream Caramels
Easy Hazelnut Candy Squares
Chocolate Hazelnut Toffee
Hazelnut Coconut Creams
Hazelnut Cream Candy
Oregon Hazelnut Penuche Fudge
Hazelnut Fudge
Hazelnut Caramel Roll
Hazelnut Brittle
Oregon Hazelnut Microwave Brittle
Oregon Hazelnut Brittle (Microwave)
Coffee Hazelnuts
Hazelnut Spice Crinkles
Chocolate Hazelnut Clusters
Hazelnut-Apple Cotlets
Oregon Hazelnut Praline Powder
Glace Hazelnuts
Oregon Hazelnut Crunch
Turkish Hazelnuts
Hazelnut Butter Cups
Carmelized Oregon Hazelnuts
Hazelnut Surprise Balls
Hazelnut Rum Fudge

Toast nuts in 350 oven for 5 to 8 minutes. Melt butter, peanut butter and chips together over low heat. Cool slightly. Add marshmallows, nuts and 3/4 cup coconut. Mix well. Pat mixture into a buttered 9x13-inch pan. Sprinkle on remaining coconut, press into top slightly. Cool in refrigerator until firm. Cut into bars.

NOTE: Freezes well.

Melt chocolate over hot water. Stir in condensed milk, vanilla and a few grains of salt. Cool mixture until easy to shape. Mold around the nuts. Roll in powdered sugar, cinnamon, cocoa or finely grated coconut, if desired.

Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container.

Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom. Combine sugar, corn syrup, butter and half the cream in a large, heavy sauce pan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream and cook to 245 on candy thermometer. Immediately spread mixture over nuts in pan. Cool and cut into squares.

Melt chocolate on the top of a double boiler over hot tap water. (Not on the stove!) Add remaining ingredients and stir to mix well. Pour into a 9x13-inch metal pan that has no coating in the pan. Chill until partially set and then score into small squares. Return to refrigerator until hard. Take out of the pan and break into scored pieces.

Melt butter in sauce pan. Add sugar, water and corn syrup. Cook to 290 or until a small amount forms a brittle thread in cold water. Remove from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot water. Break toffee in small pieces and coat with chocolate, then roll in finely chopped hazelnuts.

Mix above ingredients together and form into small balls. Chill thoroughly. Melt 3 small packages chocolate chips and 3/4 stick paraffin in double boiler. Keep warm over low heat. Dip creams and put on wax paper. Dry at room temperature 5-6 hours. (These keep well in the freezer.)

Melt chocolate in double boiler or small bowl over hot water. If chocolate should stiffen, stir in 1 to 2 tablespoons vegetable shortening until smooth. Whip cream, add sugar and flavoring. Fold in slightly cooled chocolate. Chill until mixture is firm enough to form into balls, then roll in finely chopped hazelnuts. Chill until firm. Store in refrigerator.

Put sugars, water and syrup into a pot and stir over medium heat. When the batch boils up, wash the sugar crystals from the sides of the pot and the stirring paddle, then add the butter. When the batch boils up again, start slowly adding the milk a little at a time. Keep the batch boiling and stir vigorously. (It should take 3 to 4 minutes to add all of the milk.) When milk has been added, put in thermometer. Keep stirring and cook to 240 degrees.

Pour the batch out onto the baking sheet, which should be moistened lightly with water (by wiping with moist cloth), just before the batch is poured on. Let the batch cool until it is just warm. Cream the batch. When it starts getting opaque and dull, shortly before setting up, add the marshmallow topping. Cream the batch 1 to 2 minutes longer and mix in the nuts, salt and flavoring. Spread the batch about 3/4-inch thick in a lightly greased, wax paper-lined baking pan (approximately 8"x12"x12"). Let cool and set completely. Remove from pan, cut into squares and wrap in wax paper or foil, or keep in a closed jar or tin.

Cook sugar, milk, corn syrup and butter to 238. Pour into mixing bowl; add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan.

Cream together butter, powdered sugar, salt and rum flavoring. Stir in hot milk, beat until creamy and smooth. Combine brown sugar, butter, milk and corn syrup. Cook, stirring occasionally, until mixture reaches firm ball stage (248-250). Pour over first mixture, beating until smooth and thick. Pour out on buttered platter. When set and easily handled, knead in the chopped hazelnuts and form two rolls. Chill. Heat caramels with water in top of double boiler. Spread caramel mixture on top side of roll. Press on sliced hazelnuts. Turn roll over, spread with more caramel and sliced hazelnuts. Repeat process for other roll. Chill and slice.

In a large sauce pan, mix sugar, syrup and water. Cook until boiling, stirring constantly. Cover pan for one minute. Cook rapidly on high heat to soft crack (270) about 5 minutes. Add hazelnuts and continue cooking to crack stage (310) or until golden brown. Add vanilla, margarine, salt and soda. Candy will foam up. Pour on buttered cookie sheet and rub spoon on brittle to break bubbles. As candy cools, thin out to desired thickness.

In a 1-1/2 quart casserole dish, stir together sugar and syrup. Microwave on HIGH for 4 minutes. Stir in the hazelnuts and microwave on HIGH for 3 to 5 minutes. Add butter and vanilla, blending well. Microwave on HIGH for 1 to 2 minutes. Pour mixture onto a lightly buttered warm cookie sheet. Let cool for 1/2 to 1 hour. Break into small pieces and drizzle with white and milk chocolate. Store in an airtight container in a cool place.

In a microwave-safe glass bowl, combine nuts, sugar, corn syrup and salt, and microwave on FULL POWER for 7 to 8 minutes, stopping to stir 2 or 3 times to blend sugar and corn syrup. Add the margarine and continue cooking for 2 to 3 minutes. Add the vanilla and soda and blend together. Stir and pour onto buttered tray. Cool slightly and stretch for thinner brittle. Cool and break into pieces.

In a saucepan, combine sugars, sour cream and coffee. Cook and stir until mixture reaches softball stage (236). Remove from heat and add vanilla and hazelnuts. Gently stir until all nuts are coated. Pour mixture onto large buttered shallow pan or platter. With two forks, separate nuts. Cool until coating sets.

Gradually blend sugar and salt with beaten eggs; stir in grated chocolate and hazelnuts. Combine with bread crumbs, flour and spices, and mix well. Shape into 1-inch balls. Roll in powdered sugar and place on buttered cookie sheet and bake at 325 for 15 minutes.

Melt chocolate in double boiler over low heat. Add roasted hazelnuts. Stir until nuts are heavily coated. Using a teaspoon, form clusters of 4 or 5 nuts and drop onto waxed paper. Cool.

Soften gelatin using package directions. Combine 1/2 of the apple with gelatin in bowl. Let stand 10 minutes. Combine remaining 1/2 cup apple, sugar and lemon juice in large saucepan; mix well. Stir in gelatin-apple mixture. Bring to a boil. Simmer 15 minutes. Cool for 30 minutes. Add hazelnuts and vanilla; mix well. Pour into greased 8x8 " pan. Let stand for 24 hours. Cut into squares. Roll in mixture of confectioners sugar & cornstarch.

Butter a cookie sheet lightly. Spread the roasted Oregon hazelnuts on it and place them in a 250-degree oven to warm through. Leave them for 10 minutes, shaking the pan once or twice. Turn off oven, open the door, and leave the pan in it. Combine sugar, corn syrup and water in a small heavy saucepan. Bring mixture to a boil over high heat; after boiling starts, wipe down with wet pastry brush any sugar crystals on the sides of the pan. Boil the syrup until it begins to turn a light caramel color; it will register between 320 and 340 degrees on a candy/jelly thermometer. Remove from heat and quickly add the salt, and the warmed nuts. Stir the mixture quickly (it hardens fast!),then pour it onto the buttered cookie sheet that held the nuts; spread it out with a wooden spoon or spatula. Cool the brittle completely, then break it into small pieces. Working in batches, grind it into a fine powder in a food processor or blender. Store the Praline Powder in an airtight container Will keep several months at room temperature, or at least 2 years in freezer.

Coat 2 sheets of wax paper heavily with butter and set aside. In a small saucepan, combine sugar, water and corn syrup. Stir over medium heat until sugar dissolves and mixture boils. Cover for 2 to 3 minutes, then uncover and stir in hazelnuts. Continue cooking without stirring until mixture begins to turn a rich brown. Immediately pour hazelnut mixture into a sieve held over one sheet of buttered paper. Quickly shake sieve several times to drain excess syrup from hazelnuts, then turn hazelnuts out onto remaining sheet of buttered paper. Quickly separate hazelnuts with a fork. Cool. Lift from paper and store in covered container. Use for garnishing cakes or other desserts, add to a cookie assortment or serve as candy.

Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart sauce pan and bring to a boil. Cook to 300 (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used.

In a large shallow baking pan, toast hazelnuts in 325 oven, 15 minutes, stirring occasionally. Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff. Fold in toasted hazelnuts. Melt butter in same pan; spread nut mixture on top. Bake 30 to 40 minutes at 325 or until nut are browned and butter is absorbed. Stir nuts thoroughly every 10 minutes during baking.

Filling:

Combine filling ingredients in the food processor. Store in airtight container. Melt chocolate coating in top of double boiler over hot water. When melted, spoon into small candy mold or paper cup. While chocolate is still soft, place a small spoonful of filling mixture into center of cup. Push one roasted hazelnut into top of filling, allowing chocolate to fill in around sides of paper cup. Refrigerate in tightly covered container.

Skewer each nut on a wooden or metal skewer. In a small saucepan over medium heat, dissolve 1/2 cup sugar in 1/2 cup water. Cover and bring to a boil, cook for 4 to 5 minutes. Uncover, but do not stir. Wash sugar crystals from the sides of the pan with a wet pastry brush. Continue to cook without stirring until syrup is a medium dark amber color. Remove from heat and quickly dip each skewered nut in the syrup. Prop skewer so the nuts can drip and harden. Snip off any caramel tails that may have formed. Store in airtight container. Can be used as a garnish for cakes and desserts.

Reserve 1/2 cup hazelnuts (36 whole nuts). Grind or finely chop the remaining nuts. Combine butter and grated chocolate; stir in finely chopped nuts and powdered sugar. Blend. Form into balls with a whole hazelnut in the center. Roll each ball in additional ground hazelnuts or powdered sugar and chill.

Melt chocolate in top of double boiler over hot water. When melted, add sweetened condensed milk; stir, add vinegar, flavoring and nuts. Stir to blend. Pour into parchment-lined, 9-inch square pan. Smooth and chill about 2 hours. Turn onto cutting board, peel off paper and cut into squares. Refrigerate in tightly covered container.

All original contents and format ©2008 Ersel Farms, Inc.
All rights reserved by their respective owners.

Designed by Broccoli Media Productions