Chop the hazelnuts coarsely or pulse them a few times in a food processor/high-speed blender nut butter jar.

In a medium or large saucepan, combine the sugar and water.

Bring it to a simmer over medium heat, reduce the heat to low (I used 2 out of 9), and then add the chopped hazelnuts.

Let simmer, occasionally stirring, for 10-20 minutes until it's thickened a bit. Remember that it'll continue to thicken as it cools. Don't let it simmer so long that it's like toffee or caramel. It should still be very pourable, but thicker than water. Keep the pot on the stove, with the heat off, for another 20 minutes for maximum hazelnut flavor.

Strain the syrup into a heat-proof bowl (preferably with a lip that allows for easy pouring). Then pour it into a jar or a bottle.

Place the hazelnuts on a piece of parchment paper, sprinkle with salt, and let them firm up to become candied hazelnuts.

Let your syrup cool completely before putting the lid on.

Refrigerate in an airtight container for up to one month.