You can enhance many of your dishes and drinks with hazelnut syrup. In this article we show you a simple recipe to make yourself.
You can use homemade hazelnut syrup in many ways. With its nutty aroma, hazelnut syrup goes particularly well with coffee and tea, as a topping on muesli, processed into cakes and pastries, but also as an ingredient in salad dressings and dips for savory dishes.
Most of the hazelnuts available here come from Turkey. The transport routes are correspondingly long and lead to the release of a large number of gases that are harmful to the climate CO2 together. So try to use local hazelnuts whenever possible. From September you can also in Germany Harvest hazelnuts.
We also recommend that you put the ingredients in organic quality shopping In the conventional cultivation of hazelnuts there are sometimes large amounts of chemical-synthetic pesticides and artificial fertilization, as illustrated by the case of food giant Ferrero in Chile. With organically certified hazelnuts, you can support environmentally and health-damaging pesticides and sustainable agriculture. Recommended organic seals come from demeter, natural soil and organic soil.
Clue: At the end of the preparation, sugary hazelnut pieces remain. Don’t throw it away, bake it in hazelnut cookies or sprinkle them with ice cream.
Hazelnut syrup: a nutty recipe
- Preparation: about 5 minutes
- Cooking/baking time: about 20 minutes
- Crowd: 0.25 liters
raw cane sugar
Roughly chop the hazelnuts with a knife. Put it in a saucepan and gently toast it over medium-high heat. Stir them often so they don’t burn and develop a bitter taste.
Now add the sugar, mix everything together and let the sugar become liquid. Then add the water and stir again.
Bring everything to the boil and simmer for ten minutes.
Sieve the mass to remove the nut pieces. Boil the filtered liquid again for another minute. Be careful when doing this as it is very hot.
Now you can pour the syrup into a bottle and let it cool.
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