Noccioline al Miele

Introduction

Noccioline al Miele, also known as Honey-Coated Hazelnuts, is a traditional Italian treat often enjoyed during festive occasions. The blend of roasted hazelnuts and sweet honey creates a delightful contrast of flavors and textures, making this confection equally suitable as a snack or a dessert accompaniment. Historically, nuts and honey have held significant culinary importance across Mediterranean cultures, symbolizing abundance and indulgence.

This recipe provides a step-by-step guide to making your own Noccioline al Miele, ensuring a delightful homemade experience that captures the essence of Italian cuisine.

Ingredients

• Hazelnuts - 200g
• Honey - 150g
• Sugar - 50g
• Lemon Juice - 1 tsp
• Water - 2 tbsp
• Butter - 1 tsp
• Salt - a pinch

Preparation

Step 1: Roast the Hazelnuts

Preheat your oven to 180°C (350°F). Spread the hazelnuts evenly on a baking sheet and roast them for 10-12 minutes or until golden brown and fragrant. Remove from the oven and allow them to cool. Once cooled, gently rub the hazelnuts between your hands to remove their skins. Set aside.

Step 2: Prepare the Honey Coating

In a saucepan, combine the honey, sugar, lemon juice, and water. Stir the mixture over medium heat until the sugar is fully dissolved, and the mixture begins to simmer.

Cooking

Step 3: Cook the Honey Mixture

Maintain the saucepan on medium heat, letting the mixture simmer for about 5 minutes. Continuously stir to prevent it from burning or sticking to the bottom. The goal is to create a sticky yet pourable syrup that will coat the hazelnuts beautifully. If you have a thermometer, aim for the syrup to reach a soft-ball stage, approximately 235°F (112°C).

Step 4: Combine Ingredients

Once the syrup reaches the desired consistency, add the roasted hazelnuts to the saucepan. Stir well to ensure each nut is evenly coated with the syrupy mixture. Add the butter and a pinch of salt, stirring until the butter is melted and fully incorporated.

Step 5: Allow to Set

Line a baking sheet with parchment paper. Pour the sticky mixture onto the sheet and spread it out evenly. Let it cool at room temperature until it sets. This process might take about 30-45 minutes, during which the syrup will harden, creating a shiny coating over the hazelnuts.

Enjoying Noccioline al Miele

Once the Noccioline al Miele has fully set, break it into bite-sized clusters using your hands or a knife. Serve them in bowls as an indulgent snack or pair them with a cheese board for added flair at gatherings. These sweet hazelnuts are perfect for satisfying nuts and honey lovers alike, delivering a unique taste of Italian tradition in every bite.

Tips for Serving

• Pair with a glass of white wine or dry prosecco to complement the sweetness of the honey and the earthiness of the hazelnuts.
• Add as a garnish to vanilla or caramel ice cream for an elevated dessert experience.
• Place in decorative jars tied with ribbon as gifts during holidays or festive seasons.

With this recipe, you can bring the warmth of Italian culinary tradition into your own home. Enjoy the rich, sweet, nutty flavors of Noccioline al Miele anytime you need a treat that feels both special and comforting.