how to make hazelnut extract

2 min read 02-02-2025

Meta Description: Learn how to make delicious hazelnut extract at home! This comprehensive guide provides step-by-step instructions, tips for choosing the best hazelnuts, and variations to customize your extract. Make your own hazelnut extract today! (158 characters)

Introduction

Making your own hazelnut extract is easier than you think! This guide walks you through the process, from selecting the right hazelnuts to bottling your homemade extract. Homemade hazelnut extract offers a richer, more intense flavor than store-bought versions, perfect for baking and more.

Choosing Your Hazelnuts

The quality of your hazelnuts directly impacts the flavor of your extract. Select hazelnuts that are:

Fresh: Avoid rancid or stale nuts. Look for nuts with smooth, unbroken shells and a firm feel.
High-Quality: Consider buying hazelnuts from a reputable source known for their quality.
Whole: Use whole hazelnuts, not pre-chopped or roasted nuts.

Equipment and Ingredients

Before you begin, gather these essential items:

1 cup hazelnuts (about 150 grams) – shelled and skinned (see below for instructions).
1 cup vodka or other high-proof alcohol (80 proof or higher). Everclear works well.
1 (8-ounce) glass jar with a tight-fitting lid
Cheesecloth or a fine-mesh strainer
Funnel (optional, but helpful)
Small, dark-colored glass bottles for storage

Shelling and Skinning Hazelnuts

Shelling hazelnuts can be tricky. Here's a simple method:

Roast (optional): Roasting enhances flavor. Spread hazelnuts on a baking sheet and roast at 350°F (175°C) for 8-10 minutes, or until fragrant.
Rub: Place roasted hazelnuts in a clean kitchen towel. Rub vigorously to remove most of the shells.
Skin: Blanch hazelnuts in boiling water for 1-2 minutes. Drain and immediately transfer to an ice bath. The skins should now slip off easily.

Step-by-Step Instructions

Step 1: Combine Hazelnuts and Alcohol

Place the shelled and skinned hazelnuts in your glass jar. Pour the vodka (or other high-proof alcohol) over the hazelnuts, ensuring they are completely submerged. Seal the jar tightly.

Step 2: Infuse the Extract

Store the jar in a cool, dark place. Shake the jar gently every day for the first week. Allow it to infuse for at least 4-6 weeks, ideally 8 weeks for a richer flavor. The longer it sits, the stronger the flavor will be.

Step 3: Strain the Extract

After the infusion period, strain the extract through cheesecloth or a fine-mesh strainer lined with cheesecloth. Gently squeeze the cheesecloth to extract as much liquid as possible.

Step 4: Bottle the Extract

Use a funnel (optional) to transfer the strained hazelnut extract into your small, dark-colored glass bottles. Seal the bottles tightly.

Storage and Usage

Store your homemade hazelnut extract in a cool, dark place. It should keep for several years.

How to Use Hazelnut Extract:

Baking: Use it in cakes, cookies, brownies, muffins, and other baked goods.
Coffee: Add a drop or two to your morning coffee for a delicious flavor boost.
Ice cream: Enhance homemade or store-bought ice cream with a few drops.
Chocolate: Use it in chocolate recipes for a nutty twist.

Variations

Experiment with different variations to customize your hazelnut extract:

Add other flavors: Include vanilla beans, spices, or other extracts alongside the hazelnuts.
Use different alcohols: Experiment with different types of alcohol, such as bourbon or brandy.
Adjust infusion time: Infuse for a shorter period for a milder flavor or a longer period for a more intense flavor.

Conclusion

Making your own hazelnut extract is a rewarding experience! This homemade version provides a superior taste compared to store-bought options. Enjoy the rich, nutty flavor in your favorite recipes. Remember to experiment with different variations to find your perfect hazelnut extract!