You’d be surprised how easy it is to make extracts at home, and hazelnut is no exception. Hazelnut extract adds a delightful touch to baked goods like cakes, cookies, frostings, and icings. You can even use it to whip up a batch of homemade hazelnut ice cream! Just three ounces of this extract can infuse five gallons of ice cream with its rich flavor.
Creating natural extracts is a straightforward process that involves infusing a food substance into a solvent, typically alcohol. Through this method, the alcohol absorbs the essence of the food. These extracts offer a concentrated burst of whatever ingredient flavor you have used in just a tiny amount.
And the best bit? Crafting your extracts at home ensures the use of natural ingredients, guaranteeing a wholesome product. While some store-bought options are also natural, others rely on artificial means to achieve their flavors, which isn’t exactly desirable.
So, let’s dive in so you can make your hazelnut extract at home!
Choosing the Right Ingredients for Your Homemade Hazelnut Extract
The fastest and easiest way to make this is to ensure your hazelnuts are shell-free before proceeding. If they have shells, boil them briefly and then remove the skins, but be warned, this can be time-consuming. Use organic products where you can, and ensure the nuts come from a trusted supplier so they are not old, bitter, and rancid!
Vodka is the preferred choice for homemade extracts due to its neutral taste and strong alcohol content, preserving potency. Alternatively, brandy or rum can be used for a sweeter flavor. I recommend vodka with 40% alcohol content (80 proof) for optimal results; lower percentages yield less flavorful extracts.
Step-By-Step Guide to Making Hazelnut Extract at Home
Ingredients:
- 1/2 cup of whole hazelnuts
- 1/4 to 1/2 cup of vodka (adjust based on container size)
- 4+ oz container with a secure lid for storage
Instructions:
1. Preheat the oven to 350 degrees.
If your hazelnuts have skins, follow steps 2, 3, and 4. If they do not, skip to step 5.
2. Boil 2 cups of water.
3. Place hazelnuts in a bowl and cover them with hot water, letting them soak for 15 minutes.
4. Once the water cools down, peel the hazelnuts by rubbing off the skin (it should come off easily). Discard the skins and set aside the peeled hazelnuts on a baking sheet.
5. Roast the hazelnuts on a baking sheet at 350 degrees for 10 minutes to release the oils. Shake halfway.
6. Transfer the hazelnuts to a glass container with a tight lid.
7. Pour the Vodka over the roasted hazelnuts.
8. Seal the container tightly and store it in a cool, dark place for at least two months.
9. Shake the container’s contents every week or every few days to mix the ingredients.
10. After 2 months, strain the hazelnuts from the extract, and store the final product in a cool and dry place for up to 1 year.
Do I Have to Use Alcohol to Make Extracts?
Extraction involves capturing a flavor or substance using a solvent. Vodka is an alcohol that is an easily accessible solvent for home use. However, recognizing that some readers prefer not to purchase or utilize alcohol, an alternative option is liquid glycerin. Typically, vegetable glycerin is suitable for extractions, ensuring it is food-grade.
Tips For Storing and Using Your Homemade Hazelnut Extract
To store your hazelnut extract, use a container with a large opening so the hazelnuts can go in and out easily. You can store it with the hazelnuts still inside or strain them out—it is up to you. The lid must be secure and airtight so the extract doesn’t evaporate quickly. Use a glass jar, preferably a dark one. Keep it in a cool and dry place for around one year.
How to Adjust Your Hazelnut Extract’s Strength
Allow your extract to rest for a minimum of 2 months. The hazelnuts’ flavor intensifies the longer they sit, so to make it stronger, you can leave it for even longer. Remember to gently shake the jar as frequently as possible during this period.
Related Articles:
How To Make Your Own Almond Extract
How To Make Strawberry Extract
Watch the Video Version Here:
How To Make Hazelnut Extract – A Simple, 2-Ingredient Recipe.
Ingredients
Instructions
Ingredients:
- 1/2 cup of whole hazelnuts
- 1/4 to 1/2 cup of vodka (adjust based on container size)
- 4+ oz container with a secure lid for storage
Instructions:
- Preheat the oven to 350 degrees.
If your hazelnuts have skins, follow steps 2, 3, and 4. If they do not, skip to step 5.
- Boil 2 cups of water.
- Place hazelnuts in a bowl and cover them with hot water, letting them soak for 15 minutes.
- Once the water cools down, peel the hazelnuts by rubbing off the skin (it should come off easily). Discard the skins and set aside the peeled hazelnuts on a baking sheet.
- Roast the hazelnuts on a baking sheet at 350 degrees for 10 minutes. Shake halfway.
- Transfer the hazelnuts to a glass container with a tight lid.
- Pour the Vodka over the roasted hazelnuts.
- Seal the container tightly and store it in a cool, dark place for at least two months.
- Shake the container’s contents every week or every few days to mix the ingredients.
FAQs
Hazelnut extract can be used in many recipes, including macarons, brownies, cookies, cake, muffins, biscotti, frosting, coffee cake, lattes, hot cocoa, iced coffee, smoothies, milkshakes, martinis, frappuccinos, and chai tea.
Hazelnut often triggers systemic allergic reactions and anaphylaxis in Europe, particularly among young children. It belongs to the tree nut group, along with walnut, almond, cashew, pistachio, and pecan. Please consult a doctor if you suspect your child is at risk of a nut allergy.
Homemade hazelnut extract does not need to be refrigerated if stored in a cool, dark place. The high alcohol content acts as a preservative.
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