Brandgut Haselgenuss. Hazelnut cream made from candied hazelnuts – crunchy, roasted, and only slightly salted.
Brandgut Haselgenuss is a crunchy cream made from candied hazelnuts by Brandgut in Hamburg. Each 160g jar contains 47% hazelnuts, along with sugar, sunflower oil, vanilla sugar, and 0.9% sea salt.
Haselgenuss by Brandgut answers a question from the breakfast table: What does a hazelnut cream taste like when the hazelnut plays the leading role? In classic nut-nougat spreads, it shares the stage with cocoa and milk powder. Here, nearly half the jar consists of hazelnuts, with only sugar, sunflower oil, vanilla sugar, and sea salt added. That is the entire ingredient list. The second difference lies in the process. The hazelnuts are candied—heated with sugar until a caramel crust forms, just like the candied almonds you know from the fair. This is then turned into a cream that retains small, crunchy pieces. You won’t find any cocoa, milk powder, or palm oil in this ingredient list.
Flavor
The hazelnut cream tastes of roasted hazelnuts and caramel, with a crunchy bite and a subtle hint of salt. It is sweet, but the nut remains distinctly recognizable.
Candied hazelnuts naturally bring a wealth of roasted aroma, complemented by the caramel of the sugar crust and a fine note of vanilla from the vanilla sugar. With 0.9% sea salt, this variety is the most sparingly salted in the entire Brandgut range. The salt rounds out the flavor rather than standing out. Those expecting a chocolatey, smooth cream will have to adjust their expectations. For those who love pure hazelnuts, this jar offers the nut in a bold form, featuring crunch instead of nougat.
Usage
Spread the cream on bread, add it to ice cream, or fill it into crêpes. It also works well with cakes, cheese, and in cooking—and it tastes great straight from the spoon anyway.
For breakfast, it goes perfectly on crusty farmer's bread with butter, a lye croissant, or toast. In the afternoon, it makes a great filling for crêpes with banana or a topping for waffles. Added to vanilla ice cream or an espresso affogato, it provides a roasted aroma and a satisfying crunch. When baking, you can use it as a filling for nut swirls or stir a spoonful into whipped cream for a cake. A dollop on oatmeal with apple pieces turns breakfast into a little dessert.
Because Brandgut avoids additives, the nut oil will naturally separate over time and the crunch will sink to the bottom. Simply stir the cream thoroughly before use. Store the jar away from heat and light.
Our tip: Spread the hazelnut cream on a warm crêpe, place a few banana slices on top, and fold it over. It will taste just like a crêpe from a Christmas market.
Origin
Brandgut is a small Hamburg-based brand run by Meike Grosch and Daniel Thaung, trading as Brandgut GbR. Their range includes six varieties, each in a 160g jar and each based on a different nut: hazelnut, almond, pistachio, cashew, pecan, and peanut. The recipes follow a common theme of candied nut, sugar, and sea salt. Differences exist in the details. The nut content for hazelnuts is slightly higher at 47%, compared to 45% for almond, pistachio, and cashew. The sea salt dosage is lowest at 0.9%, while cashew, pecan, and peanut contain 1.6%.
For whom
Brandgut Haselgenuss is for everyone who loves hazelnuts and is looking for a spread where the nut plays the leading role. It is a great addition to a weekend breakfast, crêpe nights with the family, or as a small gift for those with a sweet tooth. The cream contains hazelnuts (tree nuts) and may contain traces of other tree nuts, peanuts, and sesame. You can find the fairground classic in cream form with the Mandelikat. For something heartier with the highest nut content, try the Erdnuss Muss. You can find all varieties on our Brandgut page. This cream is not suitable for those looking for a chocolatey nut-nougat spread.
Candied hazelnuts with a hint of sea salt, 160g from Hamburg – the crunchy hazelnut cream for bread, crêpes, and waffles.
