Ingredients
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1
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1/2
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-
-
-
-
-
-
-
-
-
-
-
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Directions
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.,Fantastic!!!,This is a very sweet, rich spread that goes great with warm scones. YUM! I loved the honey hazelnut combination, it was like eating marzipan paste. lolI decreased the honey by a few tbs and still found it quite dominant, so next time I might try halving it. My hand held blender struggled with making this super smooth, but I liked the rough texture a lot.Thanks so much for sharing this keeper, Kate! Ill surely make it again.Made and reviewed for the Honey Tag in the Spain/Portugal forum February 2012.
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Steps
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1
Done
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Pre-Heat Oven to 350f. |
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2
Done
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Spread the Nuts on a Baking Sheet and Toast About 10 to 12 Minutes. |
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3
Done
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Remove Nuts from Oven and Place in a Tea Towel. |
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4
Done
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Rub the Hazelnuts in the Towel to Remove Their Skins. |
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5
Done
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Place the Hazelnuts in a Food Processor and Puree. |
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6
Done
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When the Puree Is Smooth and Almost Oily, Add the Honey and Pulse Until Thoroughly Combined. |
