Homemade Hazelnut Syrup
A recipe for Homemade Hazelnut Syrup! This simple syrup is infused with roasted hazelnuts for the perfect pairing with coffee and other specialty drinks.
Servings 2 cups
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.