Method

1. Take 1 cup of hazelnuts and toast them in a pan for around 6 minutes on a medium heat. You’ll know they’re done when the skin begins to crumble.
2. Put them in a clean tea towel and cover, then leave to rest for 10 minutes.
3. Rustle the tea towel vigorously for 1 minute and then reveal the ‘naked hazelnuts’ (the shell/skin should have fallen off).
4. Put them in a bag and crush them until they’re all crumbled.
5. Make the sugar syrup by dissolving the sugar into the water (the best way to do this is to heat it up in your pan on a medium heat).
6. When the syrup has formed, add the hazelnuts and bring to the boil.
7. After 2 minutes of it being on a rolling boil, take it off the heat, and let it cool.
8. Leave it covered in the fridge over night to let it ‘infuse’.
9. Strain the liquid through a muslin cloth/clean tea towel.
10. Store the liquid in a bottle and in the fridge.