Hazelnut Syrup

Stirring occasionally, toast hazelnuts in a pan on medium heat for about 4 minutes or until aromatic. 

Combine all ingredients in a small saucepan over medium-high heat. 

Bring the mixture to a boil. Reduce heat to medium and simmer until thickened, about 10 minutes. 

Remove from heat and let hazelnuts steep in syrup for at least 1 hour.

Strain the cooled syrup through a fine mesh sieve to remove the hazelnuts. 

Store syrup in an airtight container for up to two weeks.