How To Make Hazelnut Liqueur

How To Make Hazelnut Liqueur

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How to make a Frangelico copycat! Making Hazelnut liqueur at home is a great idea, you can control the flavour and make just enough, without having a huge bottle left over in your cupboard. People ask where to use Frangelico / hazelnut liqueur...we tell them that this can be subbed in anywhere you would use vanilla extract if you want a boost of hazelnut flavour.

This Hazelnut Liqueur is great in our: Hazelnut Chiffon Cake With Marshmallow Fluff Icing Recipe.

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How To Make Hazelnut Liqueur 'Frangelico'
How to make a Frangelico copycat! Making Hazelnut liqueur at home is a great idea, you can control the flavour and make just enough, without having a huge bottle left over in your cupboard.
Ingredients:
  • 1/2 pound (225g) raw hazelnuts with skin (about 2 cups)
  • 5 cacao nibs / beans
  • 1 cup (250 mL) vodka
  • 1/2 cup (125 mL) brandy
  • 1 vanilla bean
  • 1/4 cup (55g) granulated sugar
  • 1/4 cup (60 mL) water
Method:
Preheat oven to 325ºF (160ºC).Toast the hazelnuts on a baking sheet in the oven, watching them carefully and stirring them as needed. You want them just lightly browned; this should take about 15 minutes. Don't let them burn because they'll become bitter.Roughly chop toasted hazelnuts and cacao nibs (beans) in a food processor.Combine the chopped hazelnuts and cacao nibs with the vodka, and brandy in a sealable jar. Shake occasionally and let steep at room temperature for 1 week.Split the vanilla pod, scrape out the seeds and place into the jar - chop up the pod and throw it in too.Shake occasionally and let steep at room temperature for a couple of weeks.Sample often. Once desired flavour is reached, strain through a coffee filter, or fine mesh sieve.Combine sugar and boiling water in a measuring cup and stir until sugar is dissolved. Let cool, then stir into the hazelnut mixture.Store with your other liqueurs almost indefinitely.
Details:
Prep time: Cook time: Total time: Yield: 1.5 cups
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