Bold hazelnut flavor, crunchy-sweet richness — the perfect upgrade for your morning cup.
Hey there ☕
Let’s talk about something better than store-bought coffee creamer: homemade Hazelnut Brittle Creamer.
It’s creamy, nutty, and has little bits of caramelized hazelnut candy swirled in for sweet crunch.
You get a bold hazelnut flavor without all the artificial stuff.
I made this on a chilly Saturday morning, and now it’s a regular in my fridge.
If you love sweet, nutty, creamy coffee — this one’s for you.
What You’ll Need
For the Brittle:
- 1/2 cup hazelnuts (chopped)
- 1/2 cup granulated sugar
- 2 tablespoons water
- Pinch of sea salt
For the Creamer:
- 1 1/2 cups half-and-half
- 1/2 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon hazelnut extract
- Crushed hazelnut brittle (from above)
Why I Love This Recipe
This recipe was born out of a chilly Sunday when I wanted to make my morning coffee feel special. It’s now my go-to for cozy mornings and impressing guests. Here’s why it’s a winner:
- Better than store-bought – no weird preservatives or fake flavors
- That crunch! – the brittle adds real texture in every sip
- Customizable – dial up the sweetness or keep it subtle
- Easy to store – stays fresh for up to 2 weeks
- Impressive but simple – tastes gourmet, made in under 30 minutes
Makes: 1 ¾ cups of creamer
Cook Time: 25 minutes
Cool Time: 20 minutes
Total Time: 45 minutes
Macros (Per Tablespoon)
- Calories: 45
- Fat: 2g
- Carbs: 6g
- Sugar: 5g
- Protein: 1g
Why This Recipe Works (Quick Science)
Caramelizing sugar with water creates a brittle that hardens into sweet, crunchy bits. When crushed and stirred into the creamer, it adds texture and deep flavor. Hazelnut extract brings a bold, roasted nut aroma without needing to steep nuts in milk. The combo of half-and-half and sweetened condensed milk gives a creamy, luxurious base that doesn’t split in hot coffee.
Common Mistakes
- Burning the brittle – Watch the sugar closely; once it turns amber, it can go too far fast.
- Not chopping hazelnuts – Whole ones won’t embed well in the brittle or creamer.
- Adding brittle too hot – It’ll melt in the creamer. Let it cool first.
- Skipping hazelnut extract – It’s key for the bold flavor!
What to Serve With
- A hot latte or cold brew
- Warm banana bread or cinnamon rolls
- Pancakes on a cozy weekend morning
- Vanilla ice cream (yep, drizzle it!)
FAQ
Can I use whole milk instead of half-and-half?
Yes, but it won’t be as creamy. Heavy cream is a good substitute too.
Does the brittle stay crunchy?
Some bits soften a little, but many stay crisp if added after cooling.
How long does it last in the fridge?
Up to 2 weeks in a sealed jar or bottle.
Can I make this dairy-free?
Yes! Use coconut cream and sweetened condensed coconut milk.
Pro Tips
- Toast the hazelnuts first to bring out even more flavor.
- Use parchment paper for easy brittle cleanup.
- Crush the brittle into very small bits so it stirs in smoothly.
- Let everything cool fully before combining — no meltdowns!
- Shake before each use — the brittle may settle.
Tools You’ll Need
- Small saucepan
- Silicone spatula
- Baking sheet
- Parchment paper
- Measuring cups & spoons
- Jar or bottle for storing creamer
- Sharp knife for chopping nuts
Substitutions and Variations
- No hazelnut extract? Use almond extract or real hazelnut liqueur
- Low sugar option? Skip the brittle and add monk fruit sweetener
- Want more flavor? Infuse the half-and-half with whole roasted hazelnuts, then strain
- Dairy-free? Use almond milk + coconut cream
Make Ahead Tips
- Brittle can be made 3–5 days ahead and stored in an airtight container.
- Creamer lasts up to 2 weeks in the fridge, so prep for the week ahead.
Step-by-Step Instructions
Step 1: Toast and Chop the Hazelnuts
Ingredients: 1/2 cup hazelnuts
Chop hazelnuts roughly, then toast in a dry pan over medium heat for 3–5 minutes until golden and fragrant.
Step 2: Make the Brittle
Ingredients: 1/2 cup sugar, 2 tbsp water, pinch of sea salt, toasted chopped hazelnuts
In a small saucepan, heat sugar and water over medium heat until bubbling. Do not stir. When amber, stir in nuts and salt. Quickly spread on parchment-lined baking sheet.
Step 3: Cool and Crush Brittle
Let brittle cool for 15 minutes. Once hard, break into pieces and crush into small shards with a rolling pin.
Step 4: Mix the Creamer
Ingredients: 1½ cups half-and-half, ½ cup sweetened condensed milk, 1 tsp vanilla extract, ½ tsp hazelnut extract
Whisk together in a measuring cup or bowl until smooth.
Step 5: Add Brittle Shards
Ingredients: Crushed brittle
Add 1–2 tablespoons of crushed brittle into the creamer mix. Stir well.
Step 6: Store and Use
Pour into a glass jar or bottle. Keep chilled and shake before each use. Drizzle into hot or iced coffee.
Leftovers & Storage
- Store in a sealed jar for up to 2 weeks in the fridge.
- Shake before using — brittle bits settle!
- You can freeze the brittle alone for up to 3 months.
Wrap-Up
You’re gonna love how this turns your basic cup of coffee into something next-level. It’s easy, cozy, and tastes like something from a fancy café — but made by you. Try it, enjoy it, and let me know in the comments how yours turned out or if you have any questions. ☕✨
