NUTS IN THE KITCHEN – HEAVENLY CHOCOLATE HAZELNUT SPREAD

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Sometime before World War II, an Italian named Pietro Ferrero created a sinfully rich, chocolate and hazelnut spread.  Today, it’s known as Nutella.

Susan Herrmann Loomis, author of the new book “Nuts In the Kitchen” has her own version:

2 cups of hazelnuts

¾ cup confectioners’ sugar

¼ cup unsweetened dark cocoa powder

pinch of salt

2 tbls canola oil

1. Preheat oven to 375 degrees and spread hazelnuts on baking sheet . Toast for about 10 minutes.  Remove from oven and scrub with cotton towel to remove the skins.

2. Blend in food processor to create a paste; this will take about 10 minutes.

3. Add sugar and cocoa powder,  continue to blend and add oil until you get the desired spread texture.

Makes about 2 cups. Spread will keep for about 1 month in cool, dark place.


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