• Roast the nuts. Preheat oven to 350°F (175°C). Spread hazelnuts on a sheet pan and roast 8–10 minutes until fragrant and skins crack.

  Or toast in a dry skillet over medium heat for about 5 minutes, shaking often.

  Even if your hazelnuts are already roasted, this quick step helps refresh their flavor and release natural oils for a richer syrup.

  Remove most skins & chop.

  If your hazelnuts still have skins, wrap the warm nuts in a clean towel and rub to loosen them—don’t stress over perfection.

  If you’re starting with already roasted, unsalted hazelnuts, they usually come skin-free, but chopping them is still important. Smaller pieces mean more surface area, which helps the flavor infuse into the water faster and more fully.

  Infuse. Add nuts and water to a small saucepan. Bring to a boil, cover, reduce the heat, and simmer for 15–20 minutes. Turn off the heat, keep covered, and steep for another 15–20 minutes (longer steep = bolder flavor).

  Strain. Pour through a fine-mesh sieve lined with cheesecloth, pressing to extract liquid. Discard (or save!) the nuts.

  Sweeten. Return the hazelnut infusion to the pan. Add your chosen sweetener and a pinch of salt. Warm just until dissolved—don’t boil hard. Stir in vanilla if using.

  Bottle & chill. Cool to room temp, then transfer to a clean glass bottle/jar. Refrigerate. Shake before each use.

How to use it

• Make hazelnut coffee creamer: Stir 2–3 tbsp of syrup into 1 cup milk, half-and-half, or cream to create a naturally flavored creamer. Use this creamer just like store-bought—about 1–2 tbsp per cup of coffee.

  Stir 1–2 tsp of syrup directly into coffee, lattes, or steamed milk for a quick flavor boost.

  Drizzle over oatmeal, yogurt, pancakes, French toast, or vanilla ice cream.

  Brush onto cake layers or mix into whipped cream.

Storage

• Refrigerated: 2–3 weeks.