• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
jrshaul

Hazelnut extract?

4 posts in this topic

Can anyone recommend a specific brand of hazelnut extract? There's a spectacular variety in pricing and concentration, and I'd rather avoid one made mostly of propylene glycol.

Share this post


Link to post
Share on other sites

Never understood the concept of hazelnut extract, for me it's kind of like butter flavour or tofu bacon.

If you want it to taste like hazelnuts, get hazelnut paste in there.

Share this post


Link to post
Share on other sites

Or make your own extract. Toast skinless hazelnuts, then steep in brandy.

Or give it a shot of Frangelico...

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.