Homemade Hazelnut Syrup
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| Hazelnut Extract Recipe | |
| 4 oz. (100g) | hazelnuts |
| 3/4th cup or (180ml) vodka | |
| 1 | vanilla bean, split and scraped |
| ½ cup | sugar |
1/4th cup water
Toast the hazelnuts in the oven at 175C/350F for 8-10 minutes or until fragrant.
While still hot, transfer them into a jar with vodka.
Add the innards of the vanilla bean along with the vanilla bean to the jar.
Let the flavours infuse for 3-4 weeks in a cool, dry place.
The colour of the extract will darken with time.
At the end of 3-4 weeks, drain the hazelnuts from the extract and reserve the extract. Crush the hazelnuts up and push it through a sieve to remove every last bit of flavour.
In a saucepan, heat the sugar and water together. At this point, adding the crushed hazelnuts is optional, but I went ahead and did it, just so I extract every ounce of flavour from it.
Bring the sugar syrup to a boil (and strain it, if you’ve added the crushed hazelnuts to it in the step above) and add it to the hazelnut extract mixture. You can now discard the crushed hazelnuts.
Shake it up and store in a sterilised bottle (These 1/2 pint jars would be just adorable for storage!)
Enjoy a dash of hazelnut flavour with whatever you like!
I now store mine in the refrigerator.
Recipe uploaded with Shop'NCook for iPhone.
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