Flavoured Syrups

Hazelnut Syrup


  • 225ml water
  • 190g brown sugar
  • 50g honey
  • 150g blanched hazelnuts


Roast your hazelnuts by placing them on a baking tray and roasting for 15-20 minutes pre-heated to 160°C/320°F. When they begin to turn brown and fill the room with their aroma, remove them from the oven.

Place the nuts into a plastic freezer bag, seal, and crush them with a rolling pin.

Add the water to a large pan and bring to boil. Stir in the sugar and honey until both are dissolved, then add the crushed hazelnuts.

Keep boiling, stirring continuously, for at least 5 minutes. Reduce heat and simmer until the mixture has reduced by approximately a quarter or a third.

Strain the mixture in to a separate pan or large bowl. Allow to cool and pour in to a Kilner® 250ml Square Clip Top Bottle.

Refrigerate and use within 3 weeks.

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