How to make a Frangelico copycat! Making Hazelnut liqueur at home is a great idea, you can control the flavour and make just enough, without having a huge bottle left over in your cupboard. People ask where to use Frangelico / hazelnut liqueur... we tell them that this can be subbed in anywhere you would use vanilla extract if you want a boost of hazelnut flavour.<br /><br />Ingredients:<br />1/2 pound (225g) raw hazelnuts with skin (about 2 cups)<br />5 cacao nibs / beans<br />1 cup (250 mL) vodka<br />1/2 cup (125 mL) brandy<br />1 vanilla bean<br />1/4 cup (55g) sugar<br />1/4 cup (60 mL) water<br /><br /><br /><br />Method:<br />Preheat oven to 325ºF (160ºC).<br />Toast the hazelnuts on a baking sheet in the oven, watching them carefully and stirring them as needed. <br />You want them just lightly browned; this should take about 15 minutes. <br />Don't let them burn because they'll become bitter.<br />Roughly chop toasted hazelnuts and cacao nibs (beans) in a food processor.<br />Combine the chopped hazelnuts and cacao nibs with the vodka, and brandy in a sealable jar. <br />Shake occasionally and let steep at room temperature for 1 week.<br />Split the vanilla pod, scrape out the seeds and place into the jar - chop up the pod and throw it in too.<br />Shake occasionally and let steep at room temperature for a couple of weeks.<br />Sample often. <br />Once desired flavour is reached, strain through a coffee filter, or fine mesh sieve.<br />Combine sugar and boiling water in a measuring cup and stir until sugar is dissolved. <br />Let cool, then stir into the hazelnut mixture. <br />Store with your other liqueurs almost indefinitely.
