In a medium saucepan, toast the raw hazelnuts over medium heat for 5 minutes, stirring frequently to ensure they don’t burn. The hazelnuts should turn brown and fragrant.

Add sugar and water to the pan, stirring occasionally until the sugar dissolves completely.

Once the sugar is fully dissolved, remove the pan from heat and let the syrup cool.

Strain the syrup using a fine mesh strainer to remove the hazelnut pieces, then transfer the syrup to a clean container.

Store the syrup in an airtight container in the refrigerator for up to one month.