This syrup is buttery, nutty, sweet, and just perfect for lattes, iced coffee, or even drizzled over pancakes and ice cream.
I started making this because I couldn’t always find it in stores, and when I did, it was either too expensive or too artificial.
Now I just whip up a batch in 15 minutes and keep it in the fridge all week.
What You’ll Need
- 1 cup light brown sugar, packed
- 1/2 cup water
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon butter extract (optional but recommended)
- 1/4 teaspoon salt
- 1/2 cup chopped toasted hazelnuts
Why I Love This Recipe
I’ve always been a huge coffee lover, but I never liked how fake store-bought syrups tasted. This homemade toffee nut syrup changed the game for me. Here’s why:
- It’s made with real ingredients you probably already have
- The flavor is buttery, nutty, and rich
- It takes less than 20 minutes from start to finish
- It makes your kitchen smell amazing
- You can use it in hot or iced drinks, desserts, even oatmeal
Servings & Time
Makes: About 1 cup (enough for 8–10 drinks)
Time: 15 minutes total
Macros (Per Tablespoon)
- Calories: 65
- Carbs: 9g
- Sugar: 8g
- Fat: 3g
- Protein: 0.3g
Why This Recipe Works (Quick Science)
The brown sugar brings molasses depth, and when you heat it with water, it creates a basic syrup. The cream adds richness and body. Toasted hazelnuts infuse the syrup with a deep, roasted flavor while the butter extract amps up that classic toffee vibe. The salt balances it all out and helps round out the sweetness.
Pro Tips
- Toast your hazelnuts before chopping — it brings out their flavor
- Strain the syrup if you want a smoother finish
- Add more or less cream depending on how rich you want it
- Store in a glass jar for best flavor
- Let it cool completely before using in cold drinks
Tools You’ll Need
- Medium saucepan
- Whisk
- Fine mesh strainer (optional)
- Measuring cups and spoons
- Wooden spoon
- Glass jar or bottle for storing
Substitutions & Variations
- Swap hazelnuts for almonds or pecans
- Use coconut cream instead of heavy cream for a dairy-free version
- Add a pinch of cinnamon or nutmeg for a warm spice kick
- Use maple syrup in place of brown sugar for a twist
Make Ahead Tips
You can make this syrup up to 2 weeks ahead. Store it in the fridge in a sealed jar. Just shake or stir before using — it may thicken slightly when cold.
How to Make Toffee Nut Coffee Syrup
Step 1: Combine Sugar and Water
Add 1 cup light brown sugar (packed) and 1/2 cup water to a medium saucepan. Stir to combine.
Step 2: Simmer Until Sugar Dissolves
Place the saucepan over medium heat and bring to a simmer, stirring occasionally. Let it bubble gently until the sugar is fully dissolved, about 3–4 minutes.
Step 3: Add Cream, Extracts, and Salt
Stir in 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, 1/4 teaspoon butter extract, and 1/4 teaspoon salt. Mix until smooth.
Step 4: Add Chopped Toasted Hazelnuts
Add 1/2 cup chopped toasted hazelnuts and simmer for another 2–3 minutes, stirring often to avoid sticking.
Step 5: Cool and Strain (Optional)
Remove from heat. Let the syrup cool for 10–15 minutes. For a smooth syrup, strain out the nuts using a fine mesh strainer.
Step 6: Store and Serve
Pour the cooled syrup into a clean glass jar or bottle. Seal and store in the fridge for up to 2 weeks.
Leftovers & Storage
Store in a sealed glass jar in the fridge for up to 2 weeks. Give it a good shake or stir before using. You can also freeze it in an ice cube tray for longer storage — perfect for iced coffee!
Common Mistakes
- Boiling too hard: This can burn the sugar. Keep it at a gentle simmer.
- Not stirring enough: The cream can stick — stir regularly.
- Skipping the butter extract: It’s optional, but it makes a big difference in the flavor.
- Using raw nuts: Always toast them first for best flavor.
What to Serve With
- Iced coffee, cold brew, or lattes
- Pancakes or waffles
- Oatmeal or yogurt bowls
- Drizzled over vanilla ice cream
- Baked into muffins or cake batter for extra flavor
FAQ
Can I use white sugar instead of brown?
You can, but it won’t have that deep toffee flavor. Stick with brown sugar if you can.
Does it need to be refrigerated?
Yes. Since it has cream, it should be stored in the fridge.
Can I make it without nuts?
Sure! Just skip the hazelnuts. You’ll still get that buttery toffee flavor.
Is it vegan?
Not as written, but you can sub coconut cream and skip the butter extract for a vegan version.
Time to Make It!
Now you’ve got your own toffee nut coffee syrup, right from your kitchen — no preservatives, no weird ingredients, just rich, buttery, nutty goodness. If you try it, drop a comment and let me know how it went or if you’ve got any fun twists you added. I love hearing your ideas!
