Hazelnut Confit

Chef Nolan Ledarney Executive Chef, Canadian Embassy Tokyo, Japan A. 500g Hazelnuts, skin on 1kg White Sugar 1L Water Pinch of Salt B. 500g Sugar 500ml Water Method: * 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 … Continue reading