CHOCOLATE HAZELNUT SPREAD
Hazelnuts are toasted and then blended with chocolate chips to make a spread that rivals the popular brand. Serve with French bread or it's even good on crackers.
Provided by your mom
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with aluminum foil. Spread hazelnuts on the sheet in an even layer. Bake until skins have split and nuts are fragrant, 10 to 15 minutes; rub with a damp towel and blow the skins away. If they cooled off when you removed the skins, go ahead and warm them in the oven again. This will help them to release more oil.
- Combine the nuts and chocolate chips in the bowl of a food processor. Add the honey and process into a smooth paste, adding more oil if needed. Spoon into a container and store at room temperature.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 4.6 g, Fat 5.9 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 0.5 mg, Sugar 3.5 g
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J- HOPE
[email protected]I love this recipe! It's so easy to follow, and the spread turns out perfect every time. I've made it for my family and friends, and they all love it.
Rofiq Hassan
[email protected]Yum!
Ale
[email protected]This is the best chocolate hazelnut spread I've ever had. It's so smooth and creamy, and the chocolate and hazelnut flavors are perfectly balanced. I love that it's made with all-natural ingredients, and it's so easy to make. I will definitely be mak
Ichie Voodoo
[email protected]I was a bit skeptical about making my own chocolate hazelnut spread, but I'm so glad I did. It turned out even better than I expected! The texture is perfect, and the flavor is incredible. I can't wait to use it in my next batch of cookies.
Biplob Mollah
[email protected]This chocolate hazelnut spread is amazing! It's so rich and creamy, with the perfect balance of chocolate and hazelnut flavors. I love that it's made with all-natural ingredients, and it's so easy to make. I've already made it twice, and I'm sure I'l