| 1 | In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day. |
| 2 | Gently pour the contents through a strainer or sieve, pressing hard on the nuts to release all the flavor. |
| 3 | Follow this by 2 strainings through slightly dampened cheesecloth or large coffee filter; loosely cover the contents with plastic wrap, since the process may take several hours. |
| 4 | In a very small saucepan, combine the sugar and water. |
| 5 | Bring to a boil over moderate-high heat. |
| 6 | Simmer, uncovered for 5 minutes. |
| 7 | Let cool to room temperature. |
| 8 | Stir in the vanilla. |
| 9 | Funnel into a glass bottle, the funnel in the sugar syrup. |
| 10 | Cover tightly; shake to blend. |
| 11 | Let mature at room temperature, or slightly cooler, for at leat 3 weeks. |
| 12 | Homemade version of frangelico. |
| 13 | "glorious liqueurs" mary morris |
