Best 4 Hazelnut Syrup Recipes
Indulge in the rich, nutty flavor of homemade hazelnut syrup, a versatile ingredient that elevates your culinary creations. This delectable syrup is crafted using simple, natural ingredients, allowing you to savor the authentic taste of hazelnuts. Explore a collection of delectable recipes that showcase the versatility of hazelnut syrup. From sweet to savory dishes, discover how this syrup can transform your culinary adventures. Whether drizzled over pancakes, incorporated into decadent desserts, or used as a glaze for roasted vegetables, hazelnut syrup adds a touch of sophistication and depth to every bite. Unlock the secrets of crafting this flavorful syrup and embark on a journey of culinary exploration, creating dishes that tantalize the taste buds and leave a lasting impression.
Here are our top 4 tried and tested recipes!
HAZELNUT SUGAR SYRUP
I just love a hint of hazelnut in my coffee, and the grocers never carry hazelnut syrup when I need it. I adapted this from a basic recipe at CDKitcheon's web site and loaded it here for safekeeping. Some pharmacists recommended adding 1 to 2 teaspoons of corn syrup to help keep the consistency of the simple syrup smooth for storage, although the addition of spirits prolongs the shelf life indefinitely according to the International Cocktail Database. To use Splenda, use 2 parts granulated Splenda to 1 part water for a concentrated simple syrup.
Provided by KateL
Categories Sauces
Time 17m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan with a tight fitting lid, combine the sugar and water. Bring to a rolling boil, stirring constantly. Cover immediately, remove from the heat and cool completely.
- Transfer simple syrup to a measuring cup and stir in the extract or liqueur. If the syrup has evaporated slightly, add enough water to equal 1 cup syrup. If multiplying this base for a larger quantity, add water to equal the appropriate amount.
Nutrition Facts : Calories 50.6, Sodium 1.1, Carbohydrate 10.1, Sugar 10.1
HAZELNUT SYRUP
Use this hazelnut syrup to make our Hazelnut-Praline Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 torte
Number Of Ingredients 2
Steps:
- Heat sugar, liqueur, and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Let cool completely.
HAZELNUT SIMPLE SYRUP
Make this for our Three-Nut Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/8 cups
Number Of Ingredients 3
Steps:
- In a small saucepan set over medium heat, bring sugar and the water to a boil, swirling to dissolve sugar. Remove from heat; cover, and let cool completely. Stir in liqueur. Use immediately, or transfer to an airtight container and store in the refrigerator up to 2 weeks.
HAZELNUT MERINGUES WITH LEMON CREAM AND BLOOD ORANGE SYRUP
Steps:
- For lemon cream:
- Place 1 tablespoon lemon juice in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir butter, lemon peel and remaining lemon juice in small saucepan over low heat until butter melts. Whisk eggs, yolks and sugar in medium metal bowl to blend. Gradually whisk in butter mixture. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Whisk constantly until mixture is thick and thermometer registers 140°F for 3 minutes, about 8 minutes total. Remove from over water. Add gelatin mixture to hot lemon curd; whisk until gelatin dissolves. Chill until curd cools to room temperature, stirring often, about 30 minutes. Beat cream in large bowl until medium peaks form. Fold whipped cream into curd. Cover; chill lemon cream until cold, at least 4 hours and up to 2 days.
- For meringues:
- Preheat oven to 275°F Line 17x11x1-inch baking sheet with parchment paper, leaving 1-inch overhang at short ends. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 1/4 cups sugar, beating until stiff and glossy. Fold in nuts. Spread meringue in prepared pan.
- Bake meringue until firm and dry to touch and pale golden, about 1 hour 25 minutes. Immediately cut around pan sides to loosen. Pull parchment with meringue onto work surface. Trim meringue to 14x10 1/2-inch rectangle. Run knife under meringue to loosen from parchment. Cut meringue lengthwise into three 3 1/2-inch-wide strips. Cut crosswise into twelve 3 1/2-inch squares. Cut each square on diagonal, forming total of 24 triangles. (Can be made 2 days ahead. Store in airtight container in single layers between sheets of waxed paper.)
- Place 12 meringue triangles on work surface. Top each with 1/4 cup lemon cream. Place second triangle on each, pressing slightly to adhere. Run edge of spatula around assembled meringues to smooth filling at edges. Sift powdered sugar over. Transfer each dessert to plate. Drizzle with Blood Orange Syrup.
Tips:
- Use fresh hazelnuts for the best flavor. Roasted hazelnuts will also work, but they will have a slightly different flavor.
- Toast the hazelnuts before using them. This will bring out their flavor and make them more fragrant.
- Use a high-quality vanilla extract. This will make a big difference in the flavor of the syrup.
- Don't boil the syrup. Simmer it gently over low heat until it has thickened.
- Let the syrup cool completely before using it. This will allow the flavors to meld together.
Conclusion:
Hazelnut syrup is a delicious and versatile ingredient that can be used in a variety of recipes. It can be used to flavor coffee, tea, cocktails, and desserts. It can also be used as a glaze for roasted vegetables or meat. No matter how you use it, hazelnut syrup is sure to add a touch of sweetness and sophistication to your dish.
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