Frangelico-Glazed Toasted Hazelnuts
3 cups hazelnuts
1/4 cup maple syrup
5 tablespoons Sucanat sugar (or granulated sugar)
In a dry pan, toast the hazelnuts over medium-high to high heat on the stove top. Stir frequently so the hazelnuts don't burn. Toast until the hazelnuts are nicely brown and fragrant, about 8 minutes total.
Transfer nuts to a paper bag, and rub to remove as much of the nut skin as possible (this is the paper-like covering around the nut meat). Transfer nuts back to pan leaving behind the nut skins (putting the nuts in a bowl can make it easier to leave the nut skins behind).
Return stove top to medium-high to high heat, and once the pan is hot again with the nuts in it, add the
Frangelico liqueur and stir. Cook 1 minute. Add maple syrup, stir, and cook another minute (these liquids should be evaporating quite quickly). Add the sucanat sugar, stir, and cook another 2 minutes until the nuts are pretty dry. Remove from heat and let cool.
These can be eaten as is, cut in half to use as garnish on a cake, dropped into ice cream while freezing, garnished on any dessert, or ground and put into cake or cookie batters.