Why You’ll Love This Recipe
I love Hazelnut Simple Syrup because I get a satisfying combination of toasty, buttery nuttiness and clean sweetness in every drop. Roasted hazelnuts, vanilla, and a pinch of salt give the syrup plenty of deep, cozy flavor, while the sugar keeps it smooth and pourable.
I also appreciate how simple this recipe is. I toast the nuts, simmer them in syrup in one small saucepan, and strain, so I get a homemade coffee shop-style sweetener with minimal cleanup and none of the artificial taste of many store-bought versions.
Another reason I keep this recipe in my rotation is its flexibility. I can use it in lattes, cold brew, hot chocolate, cocktails, and breakfast dishes, and I can adjust the strength of the hazelnut flavor to suit my taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Syrup
- 1/2 cup raw whole hazelnuts
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Flavor (Optional)
- 1 tablespoon unsweetened cocoa powder, for a chocolate hazelnut version
- 1/4 teaspoon hazelnut extract, for a stronger flavor
- 1 cinnamon stick
- 1 tablespoon Frangelico, added after cooling
For Serving
- Hot or iced lattes, cappuccinos, and cold brew
- Hot chocolate, chai, or steamed milk
- Espresso martinis, old fashioneds, and white Russians
- Pancakes, waffles, oatmeal, or yogurt
- Vanilla ice cream or cake layers, for brushing
Directions
- I preheat the oven to 350°F (175°C). I spread the hazelnuts on a baking sheet and toast them for 10 to 12 minutes until the skins crack and the nuts smell fragrant and nutty. I take care to watch them closely near the end, since hazelnuts can burn quickly.
- I transfer the warm hazelnuts to a clean kitchen towel, wrap them up, and let them steam for 1 minute. I rub them vigorously to remove most of the papery skins. A few stubborn bits are fine.
- I roughly chop the hazelnuts, or lightly crush them in a zip-top bag with a rolling pin. Smaller pieces release more flavor.
- In a small saucepan, I combine the water, granulated sugar, brown sugar, and salt. I place the saucepan over medium heat and stir until the sugar dissolves completely, about 3 minutes.
- I add the chopped hazelnuts and the cinnamon stick, if using. I bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally. I take care not to boil it hard, since a vigorous boil can cause the syrup to thicken too much or crystallize.
- I remove the saucepan from the heat, cover it, and let the nuts steep for 20 to 30 minutes. A longer steep gives a deeper hazelnut flavor.
- I strain the syrup through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean jar or bowl, pressing gently on the nuts to extract the liquid.
- I stir in the vanilla extract and the hazelnut extract, if using.
- I let the syrup cool completely, then cover it with a lid and refrigerate it. I shake or stir the syrup before each use.
- I save the leftover hazelnuts to sprinkle over oatmeal, yogurt, or ice cream, or to chop into cookies and granola.
Servings and Timing
I get approximately 1 cup of syrup, which provides about 16 tablespoons.
- Servings: About 1 cup
- Prep time: 10 minutes
- Cook time: 25 minutes (including toasting)
- Steeping time: 20–30 minutes
- Total time: About 30 minutes of active time, plus steeping and cooling
The exact flavor depends on how deeply I toast the hazelnuts and how long I steep them, so I taste the syrup before bottling it and adjust the toasting and steeping time next time to match my preference.
Variations
- Chocolate Hazelnut Syrup: I whisk 1 tablespoon of unsweetened cocoa powder into the sugar and water for a Nutella-style syrup.
- Brown Sugar Hazelnut Syrup: I use all brown sugar in place of the granulated sugar for a deeper, caramel-like flavor.
- Honey Hazelnut Syrup: I replace half of the sugar with honey for a softer, floral sweetness.
- Rich Hazelnut Syrup: I use 1 1/2 cups of sugar and 1 cup of water for a thicker, sweeter syrup that lasts longer.
- Hazelnut Praline Syrup: I add 1 tablespoon of butter and a pinch of cinnamon while the syrup simmers.
- Sugar-Free Version: I use a 1:1 granulated sugar substitute, such as allulose or a monk fruit blend, and keep the syrup in the refrigerator for up to 2 weeks.
Storage/Reheating
I prefer using Hazelnut Simple Syrup within the first couple of weeks because the toasted nut aroma is at its strongest, but it keeps well in the refrigerator.
I let the syrup cool completely, then transfer it to a clean, airtight jar or bottle and refrigerate it promptly. I keep it refrigerated for up to 2 weeks.
If the syrup thickens in the refrigerator, I warm the jar in a bowl of hot water or microwave it for 10 to 15 seconds, then stir until smooth. I can also add a splash of warm water to loosen it.
I can freeze the syrup in ice cube trays or freezer-safe containers for up to 3 months. I pop out a cube whenever I need a single serving for coffee or desserts.
I always use a clean spoon when I dip into the jar, and I discard the syrup if it looks cloudy, smells sour or rancid, or shows any mold.
FAQs
Do I have to toast the hazelnuts?
Yes. Toasting brings out the oils and gives the syrup a deep, roasted flavor. Raw hazelnuts make a much milder, slightly bitter syrup.
Do I need to remove the skins?
I remove most of them, since the papery skins can taste bitter. A few leftover bits are fine, and the straining step removes any pieces from the syrup.
Can I use hazelnut extract instead of whole hazelnuts?
Yes. For a quicker version, I make a simple syrup with sugar and water and stir in 1 to 1 1/2 teaspoons of hazelnut extract after cooling. The flavor will be sweeter and less complex than the toasted nut version.
Why is my syrup cloudy?
The nuts release oils and fine particles as they steep, which can make the syrup slightly cloudy. I strain it through a coffee filter for a clearer result, though a little cloudiness is normal.
Is this syrup safe for people with nut allergies?
No. This syrup contains tree nuts, so I avoid serving it to anyone with a nut allergy, and I label the jar clearly when I give it as a gift.
Conclusion
Hazelnut Simple Syrup is one of my favorite ways to turn a handful of roasted nuts into a toasty, buttery, and satisfying sweetener. Roasted hazelnuts, a touch of vanilla, and a pinch of salt come together for a syrup that feels special but takes hardly any effort.
Print
Hazelnut Simple Syrup is a rich, nutty syrup made with toasted hazelnuts, sugar, and a touch of vanilla. It takes about 15 minutes of hands-on time and tastes far better than store-bought versions. Stir it into coffee, lattes, hot chocolate, and cocktails, or drizzle it over pancakes, oatmeal, and ice cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: About 1 cup (16 tablespoons)
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Ingredients
- 1/2 cup (70 g) raw hazelnuts
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 10 to 12 minutes, until fragrant and the skins start to crack.
- Wrap the warm hazelnuts in a clean kitchen towel and rub them to remove most of the skins. Don’t worry if a few remain.
- Roughly chop the hazelnuts, or crush them lightly with the bottom of a pan.
- In a small saucepan, combine the water, sugar, and salt over medium heat. Stir until the sugar dissolves completely, about 3 to 4 minutes.
- Add the chopped hazelnuts and bring to a gentle simmer. Reduce the heat to low and cook for 10 minutes, without letting it boil hard.
- Remove from the heat, cover, and steep for 20 to 30 minutes.
- Strain through a fine mesh strainer into a clean jar or bottle, pressing lightly on the nuts. Stir in the vanilla extract.
- Cool completely, then cover and refrigerate.
Notes
- Toast the nuts: Toasting is what gives the syrup its deep, roasted flavor. Don’t skip it.
- Skins are optional: Removing most of the skins reduces bitterness, but a few won’t hurt.
- Use the nuts again: Save the strained hazelnuts and stir them into oatmeal, sprinkle them over yogurt, or bake them into cookies.
- Quick version: Use 2 teaspoons of hazelnut extract and skip the nuts, adding it after the syrup cools.
- How much to use: Use 1 to 2 tablespoons per 8 ounces of coffee.
- Storage: Keep in an airtight container in the refrigerator for up to 2 weeks. Shake before using.
- Allergy note: This syrup contains tree nuts.
- Flavor ideas: Replace half the sugar with brown sugar for a caramel flavor, or add a pinch of cinnamon.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
