FIRST TOAST THE NUTS: Add the hazelnuts to a jellyroll pan or cookie sheet with sides. Toast for 10 -15 minutes at 350 degrees F. Every few minutes give the pan a shake to assure even toasting. Do not over toast, it is better to err on the side of under toasted. You want them to be slightly golden, not brown.

INFUSE THE VODKA AND BRANDY: When the hazelnuts are ready, remove from the oven and let them cool in the pan. When they are cool, place the hazelnuts in a large mason jar and add the vodka and brandy. Cover the jar tightly and give it a little shake. Let the mixture sit for two weeks at room temperature. The liqueur should have a strong hazelnutty flavor and scent. I smelled and tasted the mixture every few days.

MAKE A SIMPLE SYRUP: Add the sugar and water to a small saucepan and simmer over medium low until sugar is dissolved. Remove from heat and let cool.

SWEETEN THE LIQUEUR: When the syrup is cool, add a bit at a time to your hazelnut booze mixture until it is a little less sweet than you like. Add the half vanilla bean and let the mixture rest 5 days.

STRAIN AND BOTTLE: Strain the liqueur through cheesecloth or a coffee filter and let it rest for a few more days to let all the flavors infuse. You can add more simple syrup, if needed. If you do, allow a few more days before enjoying.

This liqueur makes a nice after dinner sip, but it is also great with seltzer on ice or with your favorite milk and nutmeg. We tend to correct our Sunday coffee with it. Enjoy!