Roasted Hazelnut Coffee Syrup

Name: Roasted Hazelnut Coffee Syrup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 cups raw hazelnuts; 2 cups sugar; 4 cups water; 1 teaspoon salt; 1/2 teaspoon vanilla extract

6 steps

Prep:5minCook:30min

This familiar favorite is so delicious and easy, you'll never go back to store bought syrups! You can use any ingredient as the main flavor if hazelnut isn't for you, such as coconut, vanilla, pumpkin, etc.

Updated at: Thu, 17 Aug 2023 12:04:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories81 kcal (4%)

Total Fat4.1 g (6%)

Carbs11.1 g (4%)

Sugars10.3 g (11%)

Protein1 g (2%)

Sodium58.2 mg (3%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

40 servings

2 cupsraw hazelnuts

2 cupssugar

4 cupswater

1 teaspoonsalt

½ teaspoonvanilla extract

Instructions

Step 1

Roast the hazelnuts until golden brown. Try not to let them turn black, as the black bits will make the syrup bitter.

Step 2

Crush the roasted hazelnuts into large chunks. Try putting a towel over the nuts and smashing them with a meat tenderizer hammer.

Step 3

Add the hazelnuts to a large pot. Add the sugar, salt, and vanilla to the pot.

Step 4

On high heat, continuously stir the ingredients together to immulsify the nut oils with the sugar. Do this for only a minute or two, do not not let the sugar burn.

Step 5

Add the water to the pot, and stir until the sugar is completely dissolved. Bring to a boil, then reduce the heat to low to simmer the syrup. Simmer the syrup until it has reduced at least by half; the more it reduces, the sweeter and thicker the syrup will be. Stir occasionally.

Step 6

Using a fine mesh sieve or a cheesecloth, strain the reduced syrup of the hazelnut chunks into a heatproof bowl. Let the syrup cool to a manageable temperature, and transfer to a jar or bottle. Let the syrup cool to room temperature, seal, and store in the fridge for up to two weeks.