Wash and halve the nuts and add them, along with all other ingredients, to a glass jar with a tight lid. Place the jar in a dark area and lightly shake it 2–4 times per week. Nocino should be left to macerate for 1–5 months, so taste it occasionally.

When you are satisfied with the results, strain it and transfer the liquid to a clean glass bottle with an airtight lid. Nocino can be kept on the bar just like any other liqueur or amaro and will last for many months, even years.