Java Hazelnuts


  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 2 1/2 cups whole hazelnuts, toasted* (about 11 ounces)


  1. In a saucepan, combine the brown sugar, granulated sugar, sour cream and coffee. Cook and stir until the mixture reaches 236 degrees F (softball stage) on a candy thermometer.
  2. Remove from heat and add vanilla extract and toasted hazelnuts. Gently stir until all the nuts are coated.
  3. Pour mixture onto a large, buttered shallow pan or platter. With 2 forks, separate the nuts.
  4. Cool until coating sets.
  5. Store in airtight container.

Makes about 1 1/2 pounds.

* To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275 degrees F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub warm nuts with a rough cloth.