Step 1

Thread each hazelnut onto the tip of a long wooden skewer or toothpick, and set aside.

Step 2

Place a cutting board or marble board along the edge of a countertop, and set a baking sheet covered with waxed paper on floor next to edge of that countertop to catch the drips of candy from the hazelnuts.

Step 3

Cook the sugar and water in a heavy bottomed medium saucepan over medium heat, stirring occasionally, until the sugar dissolves.

Step 4

Continue to cook the sugar, without stirring, until the syrup comes to a boil. Wash the sides of the pan down with a wet brush to prevent crystals from forming. Let the syrup boil until it turns light brown in color, about 5 minutes; remove from heat. Let the syrup sit until slightly cooled, about 8 to 10 minutes.

Step 5

Dip one of the skewered hazelnuts into the cooled syrup, coating the hazelnut completely, and letting the excess syrup drip back into the pan. When the dripping syrup becomes a thin string, secure end of the skewer under the cutting board, let the caramelized sugar string drip over edge and onto the baking sheet that’s on the floor.

Step 6

Repeat with remaining hazelnuts. Let the candied hazelnuts stand until the syrup has hardened, at least 5 minutes. Carefully remove skewers from under the cutting board, and garnish your dessert with the skewered candied hazelnuts.