How to Make (Shagbark) Hickory Nut Syrup

Use Shagbark Hickory nuts(the whole nut shell and all),  they are larger than your regular Hickory Nut, hard to crack, but worth the effort.   

Wash the nuts: just soak for 30 minutes in water and drain, and rinse again.  You do not have to let them dry. Crush enough nuts to fill your dutch oven about 3/4 full, leave room for water.

Crush the nuts one at a time in a vise. You are going to use the whole nut to make Hickory Nut Milk.

Make Hickory Nut Milk: (Use an old heavy dutch oven the nuts will discolor it). Cover crushed nuts with water, bring to a boil, reduce heat and simmer for 30 minutes.  Strain the nuts using a fine strainer.  Reserve the liquid (now Hickory Nut Milk) for your syrup. Discard the nuts and shells or freeze for use in your smoker.

Mix Hickory Nut Milk with white granulated sugar or dark brown sugar.  Use 1 cup sugar to 2 cups of Hickory Nut Milk. Bring to a rolling boil on high heat, reduce heat to Medium and continue to cook uncovered for 45 to 50 Minutes.  Remove from heat and put into sterilized canning jar. 

I used 8 cups of Hickory Nut Milk and 4 cups of white granulated sugar.  I ended up with 2 pints of syrup and an additional 12 ounce container. (total yield--44 ounces)

The finished product is dark and flavorful.  This is not hard to do just time consuming.