500 grams (18 oz) white sugar
500 ml. water
250 grams (9 oz) raw hazelnuts
Line a baking sheet with parchment paper.
Place the hazelnuts in the baking sheet and bake in a preheated oven to 180 C (350F) for 15 minutes. Once they start to brown, remove from the oven and peel. Chop the nuts roughly and set aside.
In a large saucepan heat the water and sugar. Stir on medium high until the sugar dissolves.
Once the sugar dissolves turn down the temperature to medium-low and add the hazelnuts.
Cook for about 45 minutes as you stir occasionally – by that time the syrup will be a bit thicker, but it will thickens additionally once it cools off. Basically the more you cook the syrup the stronger hazelnut flavor you will get and the thicker it will becomes.
Strain the syrup into a jar and let it cool completely before you close the jar.
This syrup could be kept in a dark, dry place for about a month.
Syrup could be used in many sweet recipes or for flavoring drinks.