Toast hazelnuts (see How to Prepare Hazelnuts) and rub off only half of their skins. Coarsely chop and set aside.

Slice the sprouts into thin ribbons. Set aside.

In a skillet, heat oil and sauté shallots and garlic until tender. Add sprouts, stirring for about 5 minutes or until tender. Stir in the syrup and the nuts, cooking for another minute.

Season to taste with salt and pepper and serve immediately.