walnut liqueur

After a few approaches, I found my personal favorite recipe, the quantities I had to put together myself.

It is suitable for walnuts and hazelnuts, I have not tried other varieties yet.

You do not have much work, but it takes a few weeks for the liqueur to have its optimum taste.

preparation

Grind 500 g of nuts and roast in the pan without fat over medium heat. Always stir, so that nothing burns, that ruins the taste and you have to take new nuts! If it smells good of nuts, you can remove the pan from the heat.
Place the nuts in a large sealable container, e.g. a bowl of bowl, and 1 liter of wine spirit add 95%. Let stand for 4 weeks.
After 4 weeks, boil 2 L of water together with 500 g of sugar and two vanilla pods and pour the sugar solution into the nut / alcohol mixture. Leave for 1 week.
After this time, the nut flavor is well absorbed in the aqueous alcohol solution and the nuts can be filtered off. I'll just take an old coffee filter and filter paper. The paper needs to be changed more frequently because the pores clog quickly and then nothing works.
Now you can fill in clean boiled bottles and enjoy!

Step 1 and 2 are the same.
In step 3, take only 1.5 L of water.
In step 4 add 3 cups of whipped cream or boiled fresh cream (600 g) to the liqueur before bottling.
This variant should be stored cool and does not last as long as the liqueur without cream - but tastes heavenly!