A recipe for Homemade Hazelnut Syrup! This simple syrup is infused with roasted hazelnuts for the perfect pairing with coffee and other specialty drinks.

I recently had some hazelnuts leftover and put them to use with this Homemade Hazelnut Syrup!
Granulated sugar and water are combined with chopped roasted hazelnuts, then simmered for about 15 minutes to form a thickened simple syrup.
The mixture is then removed from heat and the saucepan is covered to allow the hazelnuts to infuse for about 30 minutes.
Before using, the syrup is strained through a fine mesh sieve and combined with a splash of vanilla extract to finish.
Once cooled, refrigerate the Homemade Hazelnut Syrup in an airtight container for up to two weeks. The flavor is even better after a day or two.
Roasted Hazelnuts

Before using the hazelnuts, the skins need to removed. They are bitter and will affect the flavor of the syrup.
I usually roast the hazelnuts in a single layer until golden, then rub the hazelnuts in a clean towel to remove the skins.
After a couple of particularly stubborn and frustrating batches recently, I looked for an easier way and came across the idea to boil the hazelnuts first in water and baking soda over on Will Cook for Friends. Check out their website for step-by-step photos of this process.
It worked so much better than simply roasting first, especially on the 2 cups (10 ounces, 283 grams) of hazelnuts used in this recipe.
Simmer the hazelnuts in water with three tablespoons of baking soda for up to about 4 minutes, or until the skins are easily removed. Use a large enough pot and do not fill more than halfway. The mixture will bubble. Stay close in case the foam starts to rise towards the top.
Drain and rinse the hazelnuts well in cold water, then press each hazelnut out of its skin using your fingers.
Gently remove any excess water with a towel and arrange the blanched hazelnuts on a baking sheet in a single layer.
Roast in a 350˚F (180˚C) oven until fragrant and golden. Due to the added moisture, this may take closer to 20 minutes compared to roasting hazelnuts straight from the pantry.
Keep an eye on the color as of the hazelnuts as they become golden. They should be golden brown and fragrant, not burnt.
Of course you can completely skip this step if you have already blanched and roasted hazelnuts available. I have not seen them in stores recently.
A Few Hazelnut Syrup Tips

After straining the chopped hazelnuts from the syrup, you can arrange them in a single layer on a baking sheet and allow to dry to avoid waste. Once dry, they can be used as a snack or garnish.
For 1 cup (240 milliliters) of coffee, I usually add about 1-2 tablespoons (15-30 milliliters) of syrup. Adjust the amount as needed to taste. It is also delicious in hot chocolate, cocktails, mocktails, and milkshakes.
I especially like to use the homemade hazelnut syrup in place of plain simple syrup in Preppy Kitchen’s Espresso Martini recipe.
This recipe makes about 2 1/4 cups (530 milliliters) of syrup. It can easily be halved to yield a little over a cup (best if making for 1-2 people). You may want to halve it if you don’t want to deal with so many hazelnuts at once.
Some natural oils and tiny pieces of hazelnut may rise to the top of the syrup after refrigerating. Stir well before using.
Looking for more homemade syrup recipes?
Try my:

Homemade Hazelnut Syrup Recipe
Adapted from We are not Martha
Homemade Hazelnut Syrup
Ingredients
- 3 tablespoons baking soda
- 10 ounces (283 grams, 2 cups) hazelnuts
- 2 cups (400 grams) granulated sugar
- 2 cups (470 milliliters) water
- 1 teaspoon vanilla extract
Instructions
- Line a baking sheet with parchment and preheat oven to 350˚F (180˚C).
- Fill a large saucepan no more than halfway with water and bring to a boil.
- Reduce to a simmer, then carefully add the baking soda followed by the hazelnuts.
- Simmer for 4 minutes, then drain and rinse with cold water.
- Use your fingers to remove the skins and place each blanched hazelnut on the prepared baking sheet in a single layer. Gently press with a towel to remove any excess water.
- Roast the hazelnuts in the preheated oven until fragrant and golden brown, about 20 minutes.
- Remove from the oven and coarsely chop once cool enough to handle.
- In a medium saucepan, combine the granulated sugar and water.
- Bring the mixture to a boil.
- Once the sugar has dissolved, reduce heat to a simmer, add the hazelnuts and cook, stirring occasionally, until the liquid starts to thicken slightly, 10-15 minutes.
- Remove from heat, cover the saucepan, and set aside at room temperature for 30 minutes to steep.
- Strain the syrup through a fine mesh sieve and set aside the hazelnut pieces (these can be dried and used later as a snack or garnish). Stir in the vanilla extract.
- Transfer the syrup to an airtight container once cooled and refrigerate for up to 2 weeks.
Suja md
This looks delicious!
Vicky
This syrup takes morning coffee to a whole new level! Love how easy it is to make and have a true coffee shop experience at home.
Jill
I love the flavor of hazelnut but always think store bought syrups taste artificial. Really looking forward to trying your recipe with real hazelnuts!
Karlie
Hazelnut is my favorite addition to coffee. So glad I found this recipe so I don’t have to use store-bought anymore.