Vanilla Hazelnut Extract
- Brianne Thomas
- Oct 2
- 3 min read
A rich, complex flavor of sweet vanilla and toasted hazelnuts will transform your favorite recipes. Try it in my Vanilla Hazelnut Cake!
Whether you’re a novice baker like me or you have years of experience under your belt, one essential aspect of any recipe is the use of high-quality ingredients. An easy and affordable way to elevate your baked goods is by creating your own baking extracts at home. This process not only allows you to control the quality and flavor of the extracts, resulting in rich and aromatic flavors that far surpass store-bought versions.
Why Make Your Own Homemade Baking Extracts?
Quality. Making your own extracts (and other ingredients) allows you to control the quality of the ingredients and tailor them to your desired preferences.
Great Start. If you’re looking to make changes to your home pantry and shopping habits, making your own baking extracts is a great way to start because it requires minimal effort.
Longevity. Homemade baking extracts have an indefinite shelf life if properly stored. A little goes a long way, so it’s a really great DIY product with a lot of bang for your buck.
How to Use Vanilla Hazelnut Extract
Enhance your homemade ice cream, cakes, cookies, and brownies!
Helpful Tips for Making Vanilla Hazelnut Extract
Use High-Quality Ingredients. The quality of your ingredients will directly impact the flavor of your extract. Select good-quality vanilla beans and freshly roasted hazelnuts.
Be Patient. The longer the extract infuses, the better it will taste. Resist the urge to use it too early.
Shake Regularly. Shake the jar gently every few days to help the extraction process.
Experiment with Different Flavors: Feel free to adjust the ratio of vanilla beans to
hazelnuts to suit your taste preferences. You can also add other flavorings, such as coffee
beans or spices.
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Check Out Our Other Homemade Baking Extracts
Ingredients
¾ to 1 cup 80-proof Vodka
6 Vanilla Beans
½ cup Toasted Hazelnuts
Pint-sized Mason jar with screw top lid
Directions
Preheat oven to 375°F. Place hazelnuts onto baking sheet and bake for approximately 15-17 minutes or until the hazelnuts become fragrant and their skins begin to darken. Remove from the oven and set aside to cool before removing the skins.
Split the vanilla beans lengthwise. This exposes more of the bean's surface area and allows for better flavor extraction.
Place the split vanilla beans and toasted hazelnuts into the glass jar.
Pour the vodka over the vanilla beans and hazelnuts, ensuring they are completely submerged.
Allow the extract to infuse for at least 8 weeks. My minimum is 6 months to a year. The longer it sits, the stronger and more complex the flavor becomes.
After the infusion period, you can strain the extract through a fine-mesh sieve or cheesecloth to remove the vanilla bean solids and hazelnut pieces. This will result in a clearer extract. However, leaving the solids in will continue to infuse flavor.
How to Store Vanilla Hazelnut Extract
Store in a cool, dark place. Properly sealed, these extracts can last indefinitely.
Avoid storing in the refrigerator or freezer, as low temperatures can cause the liquid to thicken or become cloudy.
Tag us on social media and let us know how you’re using your homemade Vanilla Hazelnut Extract!
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