HONEY HAZELNUT SPREAD (THE ANTI-NUTELLA)
I know people wax poetic over Nutella (I don't mind it myself) but, for me, this extraordinarily simple spread (Confit de miel et noisettes) on a piece of toast is heaven. It will keep indefinitely in an air-tight jar in the fridge but, trust me, it won't last that long.
Provided by Chef Kate
Categories Fruit
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 2
Steps:
- Pre-heat oven to 350°F.
- Spread the nuts on a baking sheet and toast about 10 to 12 minutes.
- Remove nuts from oven and place in a tea towel.
- Rub the hazelnuts in the towel to remove their skins.
- Place the hazelnuts in a food processor and puree.
- When the puree is smooth and almost oily, add the honey and pulse until thoroughly combined.
Nutrition Facts : Calories 170.4, Fat 10.2, SaturatedFat 0.8, Sodium 0.8, Carbohydrate 20.3, Fiber 1.7, Sugar 18.1, Protein 2.6
NUTELLA SPREAD
Make and share this Nutella Spread recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 40m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color.
- Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins.
- Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
- When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature.
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