Hazelnut Confit

Hazelnut Confit

Chef Nolan Ledarney
Executive Chef, Canadian Embassy
Tokyo, Japan

500g Hazelnuts, skin on
1kg White Sugar
1L Water
Pinch of Salt

500g Sugar
500ml Water

* Combine the ingredients of part “A” in a non-reactive pot and bring to a simmer.

*Reduce the heat to low, cover and allow the nuts to cook in the syrup until they are soft and pliable, approximately 3 days.

* The syrup will have reduced during the cooking process so bring part “B” to a simmer and add additional syrup to keep the nuts covered during the cooking.

Note: Use this confit for a garnish on desserts, puree it for a cake filling or add the hazelnut syrup to coffee or tea.

The Chef Says:

Due to the long cooking process try using a crock-pot for this recipe, it will allow you to walk away knowing that your kitchen is safe.

No crock-pot? No problem. If you need to, cook the nuts in short hourly periods when you are home and can supervise it appropriately. Just be sure to cool the nuts completely before refrigerating and top them up with additional syrup if needed.

Use caution when cooking on a stovetop for long periods of time. Keep children and pets at bay and have the handle of your pot are tuned into the center of your stove to prevent spills.

7 Responses to “Hazelnut Confit”
  1. kitchenbeard says:

    Sounds great. Any thoughts on how it would work with other nuts?

  2. chefledarney says:

    Great question. Other nuts or even seeds will work well. I would suggest choosing fattier nuts as they will provide a better over all end product. OF course with a different nut comes different cooking times and perhaps you will need to add additional syrup.

    Let me know how it works out.

  3. Kate says:

    This looks delicious Nolan. What have poured the confit on , here in this picture. 3 days is a awfully long time to cook.

  4. chefledarney says:

    Thanks Kate. Its a shortbread type of cookie crust. I’ll get the recipe posted by Friday. Been running around this week getting ready to head to HK for a few days in Sept.

  5. Kate says:

    oh really ! Gosh i wont be there ! i’m still here in Africa and will not leave till almost mid Oct. I would’ve loved to meet up.You going for a holiday or work related ?

  6. cakebaker_cakemaker says:

    The fig shortbread sounds and looks great, can’t wait for the recipe, thanks in advance:):)

  7. chefledarney says:

    SO here is the recipe for the short bread to finish this great dish. I will post the stewed figs which works wonderfully.


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