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Homemade Hazelnut Syrup Recipe

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4 from 13 reviews

This homemade hazelnut syrup recipe delivers a rich, nutty flavor perfect for enhancing coffee, cocktails, or desserts. Made by blanching, roasting, and simmering hazelnuts with sugar and water, then infused with vanilla, this syrup offers a fresh and aromatic alternative to store-bought versions.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 2 servings (about 2 cups syrup)
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Ingredients

Hazelnuts Preparation

  • 3 tablespoons baking soda
  • 10 ounces (283 grams, 2 cups) hazelnuts

Syrup

  • 2 cups (400 grams) granulated sugar
  • 2 cups (470 milliliters) water
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare for blanching: Line a baking sheet with parchment paper and preheat your oven to 350˚F (180˚C) for roasting the hazelnuts later.
  2. Boil water: Fill a large saucepan no more than halfway with water and bring it to a rolling boil on the stove.
  3. Add baking soda and hazelnuts: Reduce the heat to maintain a simmer, then carefully stir in the baking soda followed by the hazelnuts to blanch them.
  4. Simmer hazelnuts: Let the hazelnuts simmer for 4 minutes. Then drain the nuts and rinse them thoroughly with cold water to stop cooking.
  5. Remove skins: Peel off the skins from the hazelnuts with your fingers. Arrange the blanched nuts on the prepared baking sheet in a single layer and gently press them with a towel to remove excess moisture.
  6. Roast hazelnuts: Place the baking sheet in the preheated oven and roast the hazelnuts for about 20 minutes until they turn fragrant and golden brown. Allow them to cool slightly.
  7. Chop hazelnuts: Once cool enough to handle, chop the roasted hazelnuts coarsely and set aside.
  8. Make syrup base: In a medium saucepan, combine the granulated sugar and water. Heat the mixture over medium heat until it comes to a boil, stirring to dissolve the sugar completely.
  9. Simmer syrup with hazelnuts: Lower the heat to a simmer, add the chopped hazelnuts, and cook while stirring occasionally until the syrup thickens slightly, about 10-15 minutes.
  10. Steep flavors: Remove the saucepan from heat, cover it, and let the hazelnuts steep in the syrup at room temperature for 30 minutes to infuse the flavor.
  11. Strain syrup: Strain the syrup through a fine mesh sieve into a clean container, reserving the hazelnut pieces which can be dried for snacks or garnishes.
  12. Add vanilla and store: Stir the vanilla extract into the syrup. Once cooled, transfer the syrup to an airtight container and refrigerate. The syrup will keep for up to 2 weeks.

Notes

  • Blanching the hazelnuts with baking soda helps remove the skins easily and improves the texture when roasting.
  • Roasted hazelnuts can be stored separately and used as snacks or toppings for desserts.
  • You can adjust the sweetness by varying the sugar amount.
  • Ensure syrup is fully cooled before sealing the container to maintain freshness.
  • Use the syrup within 2 weeks to enjoy optimal flavor and quality.

Find it online: https://cheftinaskitchen.com/homemade-hazelnut-syrup-recipe/