J
Jeanh
Guest
INGREDIENTS:
7 ounces roasted hazelnuts
1 can condensed milk
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons honey
PROCEDURE:
Preheat oven to 350F.
Place 7 ounces of hazelnuts on a cøøkíé sheet and allow to roast in the oven for approximately 10-12 minutes.
Stir nuts every 3-4 minutes while baking to ensure even roasting.
Remove roasted hazelnuts from the oven and allow to cool for 20 minutes.
Put the cooled hazelnuts in a food processor and pulse until the hazelnuts take on a smooth butter consistency.
Add the 1 cup powdered sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 3 tablespoons honey, and 1/8 teaspoon salt to the food processor and pulse for about 2 minutes to blend.
Remove the spread from the blender and place into a container with a top.
Place spread into a refrigerator for at lease an hour before serving.
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