9. Hazelnut
Just like vanilla, hazelnut extract is great in baking when you want a subtle or strong nutty flavor but don’t want the actual chopped up nuts or don’t have time to. A little more time consuming than plain vanilla extract, you’ll need to start with about one cup of hazelnuts for every jar of extract you plan on making. Start by roasting the skinned and cleaned nuts for 8-10 minutes in an oven at 350 degrees F, coarsely chop the nuts and place them in a jar. Cut two vanilla beans and place it in the same jar with the nuts and cover with a cup of vodka.
After letting it sit for at least four weeks strain out the nuts and you can start using your extract! If you want to, you can sweeten up the nuts with some organic coconut sugar and save them for a sweet treat. Try making cookies, coffee cake, or use your extract as coffee flavoring.